Ah, still here...
I just add a bit of liquid to the pan/foil...I prefer fruit juices myself, like a mix of lemon/orange and add more flavor if you like...oyster sauce, hot sauce, etc....or, your liquid could be beer, rum and apple juice...lots of combos used by members here for sure.
Once you've rested the butt and start preparing to pull it, you can pour out the pan/foil liquids into a bowl and toss a handful of ice cubes into it...just let the cubes chill it while you pull your butts and the fat will solidify on the surface...remove with a large slotted spoon...this will keep all the goodies that were dripping from the meat during the last stage of cooking, and resting, as well as trapping some of your dry rub.
Taste the liquids and see if it's to your liking, but I bet you'll want to toss it with your pulled pork when your finished pulling it. No other sauce needed when you go a more natural way like this.
Man, I can feel your excitement here, brother...did 2 butts almost 2 years ago...the first one's are so great! The best part is, they just get better and better!!!
I'll catch up with ya Wed. evening...good luck!