Your pulled pork looks great. Good call putting it back on until it was tender.
You'll find different folks swear by different methods for pulled pork. A lot of it depends on your preference.
I know some swear by a finish temp for pulled pork, but I don't. It depends on too many factors: the age and breed of the pig, what it was fed, the size of the roast, etc. I have a candy thermometer that I use, It allows me to check both temp and tenderness. When I can slide it all the way in with virtually no effort, then I know for certain the connective tissues have broken down, no matter what the temp says.
The two pork shoulders I just did for the Band cookout were a good example. They were both well over 200° before they finally gave up the ghost.
I like bark. Bark is good, but I like foiling even better. It lets the shoulders cruise right through the dreaded stall and I like to add a little cider vinegar & brown sugar when I foil. The foil juices I catch can be added back in after the pork is pulled. It's like liquid gold.
Cliff