Pork Butt (Shoulder) - Is it considered "Dark Meat"? Mine came out Pink with pink-ish juices. Is it cooked enough?

I pretty much never cook pork, normally beef at rare/mid-rare, but today I did a pork butt around 10in long, 3 in thick, marinated for several hours, put in oven at 475 for around 15 mins, then 390 for 40 ish minutes. Rested 3 mins. When I cut it, parts of it were white and parts of it were pink and it was incredibly juicy, with some pink in the juice. I'm in the US where trichinosis is near gone, but I got this pork butt at an Asian grocery store called 99 Ranch and I'm not sure which farm this pork comes from. I took several images here , can some experts tell me if I have just infected us with trichinella? This scare has definitely spooked me into buying a meat thermometer. submitted by /u/kuronekotango