If you wrap during the cook, go ahead & do that at 165 ~175 like said above....
Two reasons for that:
cooks faster, moving it thru the 'stall' period more quickly &
To stop the smoke & heat from darkening the bark past a certain point.....
At 195~200, it's like sliding into home.....you're already there, just a matter of touching the plate (the dinner plate!!!)
You can probe, or just look for the bone to wiggle / pop loose......when it comes away from the meat clean, it's the indicator the meat can't do any more to release what's there in the way of collagen & moisture & it begins to slowly dry out (not to worry, you're way far away from having a dry product at that point)
If you wrap during or at the end, either way, a rest period is a great idea.....it allows the juice to even out all thru the piece & the pork to stabilize......a stable pig is a good thing.....
Bone pull.....
See how it pulls off clean from the meat (well, almost on that 2nd one)
I wiggle, then leave in place & wrap in dbl. foil......
If you can organize a 1-1/2 ~ 2 hour rest, that's ideal.....45min. in a huge pinch.....maybe start pretty early to give yourself plenty of extra time.....I normally allow 11~12 hours with a part of that as resting, in foil, wrapped in a old clean towel & into a dry cooler, packed with more towels.....
If you do that, it should look like this after it's shredded: