Oh Sherbert.....my butt is overdone

I bought a 9 lbs. boston butt and rubbed with course ground spicy mustard and then dusted with Sweet-butt-o-mine and Jamaican jerk rub, then put on nicely stable at 235,  went to at 9:00pm beach for the best spring weather (air temp 60s clear sky)  got home at 4:00am ish, checked pit, moved my Wireless, BBQ sensor next to bed.... Awoke at 815 checked butt, showing 216, pulled from pit, let set for 20 minutes.  I will say that the flavor is spot on, but as I over shot the temp by 20 degrees the meat seams a little dry. I let it rest for 20 minutes and then pulled.

 I think the alarm went off, and then I buried it under my pillow, (as that is where I found it after some looking, RUM can do some interesting things)  Butt at any rate any ideas as to masking the slightly dry meat,  I am feeding several wounded warriors, after we give them some surf lessons this morning.  Don't want to disappoint these guys.  I have made so vinegar slaw using Scotts Red Sauce, and plan on serving on Buns with the slaw,  I haven't put the Scott's on the meat yet,   So Help /suggestions would be nice on how to save this cook.  (Oh and I don't have a time machine to go back and not drink so much so as to sleep through the alarms).