Your perceptions and expectations are right on track, but sometimes it doesn't hurt to experiment.
(Wait until you can get the meat on sale, though--in case the results aren't very good.)
You could try my Pork-U-Pine method if you want to keep it moist and add some flavor. The idea of wrapping a bacon blanket around a Pork-U-Pine has given me a hankerin' to fire up some wood!
I do my loins different than most. I only give them smoke between 60 and 90 minutes depending on how they look like they are doing. After that, I pan them and cover them to make sure they retain as much moisture as possible. You still get a nice smoke ring and flavor, but not much bark at all.
If you take the covered loin on up to 180-190 (dependent on that particular piece of meat), you will get similar results to pulling (as discussed about the deer loin). If your knife isn't very sharp, it will fall apart rather than cut.
I will also sometimes chop the leftover slices for use as sandwiches, nachos, or other dishes as they come to mind. Keep us posted on what you did and what your results were.