No. You do not need to handle the pork differently.
Note that the Danger Zone is actually 40-130, not 140 as is commonly reported, mostly due to endless yet erroneous repetition likely based on the dumbed-down info proffered by the USDA/FDA.
I'm not terribly concerned about internal temp during holding. It is the surface temp that tends to drop, first, and second, it is the meat's surface that is more likely to be contaminated prior to cooking, and more likely to become contaminated after cooking - due to cross contamination by placing it on a contaminated surface or using contaminated utensils, touching it, sneezing on or nearby it, and so forth (Staph is carried naturally on the skin of many people; it is also transmitted by sneezing and coughing).
This is something I've never fully understood. In laymans terms, if I have a piece of meat cooked above 140F, is it safe to eat...
Not necessarily. It depends on the meat type (whether it is an intact roast or ground meat), type of poultry, and most importantly, how long it was at or above 130.
...regardless of the pathogens/bacteria that may have built (taking chicken out of the mix)?
There is no need to take poultry out of the mix. Though often treated by people as being much more dangerous than red meat it isn't. It requires fairly similar time-at-temp scenarios. To answer this part of the question though, assuming you have cooked the meat to a particular temp (or higher) and maintained that temp for a particular amount of time (the time necessary decreases as the temps rise) it is safe to eat. I'm talking about raw meat and poultry products here, that will be cooked and served promptly - or cooked, held at safe temps then served - and assume you are speaking of the same. There are other issues for foods that are cooked and not served promptly either by circumstance or plan, or for already cooked foods.
I'm assuming that we're not talking about stinky, obviously spoiled meat.
No, we're not. But spoilage bacteria, while making the meat very unpleasant to touch, smell, or consume, rarely make anyone ill. It's the pathogens - they have no odor themselves nor do they cause odor - that are the bad boys.
For more info on pasteurization and the time-at-temp numbers see
this post.