You can totally use pork to make ground jerky.
First there are a few things. When using ground meats, it's always safer to use some nitrites or celery, ensuring that the finished product stays safe.
Next, using lean meat is ideal, but don't worry about that if you don't have it. All you have to do is adjust your temp according. This also depends on your smoker. If you have forced air over the jerky, then turn the heat up and you will cook off most of the undesirable fats. If not, you need to keep it got enough to take some of the fat off, over a longer period of time. Totally depends on the smoker.
Btw, I do a ground bison, with pork, and cranberries, and it's fatty. But so tasty!
Cheers!
David