How much heme is in cooked pork and beef; why is cooked pork ("the other white meat") not red?
Yes.
Pork has substantially less heme than beef (Cross et al. 2013).

As to why the red colour is lost, it is due to the Maillard reaction, by which the iron in the myglobin is oxidized from Fe(II) to Fe(III).  This results in a colour change in the meat (Tamanna &amp; Mahmood 2015).

Sources:

Cross AJ, Harnly JM, Ferrucci LM, Risch A, Mayne ST, Sinha R. 2013. Developing a heme iron database for meats according to meat type, cooking method and doneness level. Food Nutr Sci 3(7): 905–913.

Tamanna N, Mahmood N. 2015. Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition. International journal of food science 2015: 526762. doi:10.1155/2015/526762