Thanks for the positive comments, all!
Ad to the pork, it was my first attempt at cooking in the SRG. I used a really simple rub of smoked paprika, cumin, salt, and pepper. Then into the SRG on low until an IT of 195. I kind of mucked it up though - the outside looked perfect - great looking bark, and I was pleased until I took it out. The outer 1.5 inch of pork was dried out too much. It was good chopped up for tacos, but was not the tender juicy pork I was aiming for. However, the core was very tender (still a little dry), but chopped as easily as you would chop Spam.
I diced up what you saw in this image and added it to the stew - after it cooked for a while the whole kitchen took on a wonderful smoky pork fragrance. As to the color, I really don't know why it looks like that, but I didn't brine or otherwise cure it.