This was as presented to me a couple years back by Ed Roith. This is based on my recall, and looking at the handbook and notes from that day.
Tender but not mushy, moist. Bark is optional, and can vary in texture, but should be tasty.
For all categories, taste was discussed, which meant the same applied to pork. That was to judge it based on the way it was intended to be presented. If you don't like spicy but find it spicy, don't score down for it because it was intended to be spicy. Instead judge it on the flavor as intended. I still hear many judges saying they scored an entry down for being too spicy, even judges who are quick to criticize the judging methods of others. Just this year there was a "chicken wing" category, and someone turned in some sweet and spicy jalapeno bbq wings. I didn't think they were all that hot, but had a noticeable kick. Two other CBJ's at the table, one an MCBJ, commented that it was too spicy and was their least favorite entry. I don't know if they scored down for it though, I did not have time to ask because we were breaking down the tent at that point. They could have just been saying it was their least favorite personally. It's a best effort on any day to be as fair and impartial as possible, but flavor is always going to be subjective and impossible to make perfectly fair.
I judge pork based on taste, tenderness and moisture. Oh, and presentation too...of course.