I agree with everybody in this thread but not for the same reason probably.
pointed out that your pork is basically canned, that is not entirely true because cans are sealed containers but the pressure cooker is not but rather a controlled pressure release container. Once the pressure cooker it completely cooled to room temperature (as I suspect happened sometime early am), air can flow freely both ways through the weighted pressure release opening and introduce bacteria and potentially contaminate the meat again.
I believe that there is no problem with your pork because the time it stayed at below 60C/140F is most probably less than 6hrs i.e. under pressure @ 11:30pm and wake up at 6:00am is only 6 1/2hours and the pork started hot in a hot container. 6hrs of cooling is considered adequate for food safety.
Not that anybody suggested this here but, a pressure cooker would not be a safe container to store meat at room temperature like a can does. Additionally, canning uses higher temperatures and pressure than home pressure cookers which means one should not use a pressure cooker for canning at home particularly low acid foods like meat. Canning should be done with
a pressure canner.