This is what I was afraid of. A split decision. I talked to my bro in law, who is a chef at a high end steakhouse, and he says I'll be fine considering the small window of the time for the meat to have sat at the less than ideal temp. He also said that trichinosis isn't really a major concern in the US anymore when it comes to pork.
I'm very paranoid. And I've got another butt in my fridge that I could throw on. But I'm still wanting this one to be salvageable.