this is what i do, and it works great every time.
RonDiaz - i wouldn't use the oven bag - same reason as the OP mentioned - it will mush up on your from all the extra moisture.
however, when the pork comes to temp (190 or so) i DO foil it for about half an hour, wrapped on towels and in a cooler with no ice or water. it will hold for several hours and stay piping hot, but half an hour is usually the time between when it comes to temp and when everything else is ready for supper.
you definitely want to let the meat rest a while when it comes to temp, or it will turn brown and be dry. the time restong allows the juices (FLAVOR) draw back into the meat.