Great responses from all. Thanks for your input. Very interested in catching the drippings and separating out the fat. Then use the drippings as a moisturizer before serving. Then just offer a sauce of choice on the table. I do the same for ribs and it is excellent. (full of meat juice, rub seasonings, brown sugar, butter, honey, and Tiger sauce). One advantage of foil wrapping is that the juices can be collected easily. So I wrap pork butt as well. (at the stall). Also, I think that the pulled pork stores better in fridge and freezer with the juices added.
(note: for ribs, I just poor the drippings over the rack after slicing them, and save some to put in the ziplock for those left. Later the leftover ribs and drippings go into a foil pouch for reheating. Keeps them from drying out.)
