Smoked Pork Shoulder is dry, how to fix post-smoke?

I had a calamity of errors in this weekend's pork shoulder and it's too dry.

My first major error was I accidentally unplugged my smoker. The error wasn't caught for like 2 hours when I went to check on it again. This isn't the first time I've had this happen whether unplugging or not setting timer long enough. When I checked it, the internal temp only lost 3 degs at the time, but would go on to lose 30 deg total and extended cook time by some 10+ hours. This has happened before, and has never been an issue (other than time), but my 2nd error did me in this time:

My second major error was not using my larger and tougher grilling aluminum foil to wrap, and only once wrapping with no pan. The bottom tore a hole at some point and I lost all drippings. I normally re-introduce drippings after cooling and removing the fat.

I took the meat out at 202 deg and the fat rendered, but straight out of the hole in foil. I let rest for over an hour and then pulled. Flavor is not an issue, I dry brined with Jay Ducote's Sweet & Spicy Rub overnight. However, the pork is too dry for my family and I'd like to try to salvage. We prefer to add sauce at the table so I'd rather not slather the pork with sauce at this point. Is there any juice or broth recipe I can use to salvage the shredded pork to not be so dry?