Agree that at the tail end of the cook, you go by feel rather than temp.
Also, don't be afraid (at the tail end of the cook) to put the pork in the oven to finish and rest. Since at the end all your are doing is raising the temp until you hit the bullseye. Since I really like bark, I don't bother to wrap -- I figure the oven by itself is a fairly well sealed environment anyway.
Just put the pork in some kind of roaster pan and put in a 250-275 oven for as long as needed.
