For the sake of this discussion, if the purpose of resting is to retain moisture and we're pulling the pork, simply mix whatever runs out back into the bowl of pulled pork. No waiting. This is easy if you put the whole butt on a baking sheet for pulling or chunking. Something with short sides and non-porous (rather than say a wood cutting board) to retain the moisture. Been doing it like this for years. I have rested butt too, and saw no difference if the liquid is retained and returned to the bowl.
Getting up early to add resting time for something as simple as pork butt doesn't make sense. A Brisket or another large hunk of meat to be sliced, yeah, worth it.