pulled pork stall help ASAP

[Alex Baton]

OR Should i just take it out, wrap it and finish smoking it later tonight?

[Alex Baton]

OK, so i've put the pulled pork on the smoker around 9p.m. last night, around 5a.m. It stalled at 150F-160F. It is now officially 8:30 the temp just raised to 162F. So in my opinion the stall is almost over.
I got to leave to work in 30-45minutes. For How long should i program my MES to keep running?
I understand that this is a major mistake from my part and that this pulled pork could be ruined but who would of thought that this is one tough butt won't be ready in 12hours.

Any fast replys/advices will be appreciated.
Thank you dear pit memebers