On the matter of pork, I've known two people from the Penn-NJ-NYC area to use a Boston Butt as a base meat for a meat-sauce. About the only thing I recall is that the roast was browned in the pan before other ingredients got added. This would obviously be something not for pizza, especially NY-style as I like it, but something I thought may have some relevance.
I do wonder something, though. Is there any chance that the pork-fat element in the sauce help to keep the dough and sauce elements from combining too much? Perhaps act as some sort of shield?