Its indeed a matter of taste and tenderness preferences. I have read a couple things here that I don't agree with, but that doesn't mean they are wrong. You will have to give it a try either way and decide what your taste buds and guests/family/ friends like.
I think there is as much diversity in taste from the smoker that you use as is the rub, injection, or foiling temps.I have done a few different ways and continue to experiment when I cook for my self, when I cook for others, then I stick tough to my proven methods for me, my cooker, and my preperation techniques.
If you go by Meowys' sticky, you will have a wonderful tasting pulled pork.Then you can change it up a little if you want to try and get something else from it or an additional taste. They are pretty forgiving, and not too many folks could ruin one unless they really tried.
As far as the finishing sauce, I add it sometimes, but most of the time I don't. I just add a few ozs of the juice(fat removed) and a couple shakes of the rub. Adding too much vinegar to very tender pork risks turning it to mush, especially if its warm when you add it. If your pork is not as tender as you would like, I would suggest trying a vinegar based finishing sauce to loosen it up a bit.
Thats the fun part of this hobby, just smoke more meat and do a few taste tests, and make your best friends the guinea pigs!
We all develope certain techniques or tricks to make our smokes easier, or tastier, or different from everyone elses.I have found that cooks who do 10-20 butts at a time probably won't inject them, or baby them as much as a guy who does 2-3 at a time.Just not enough time and patience to do it, yet they have made some changes to their technique to make their pork as excellent as the guy who babies his all day!