I am assuming that you understand what is being looked for from an appearance perspective. I am looking for a piece of meat that I just have to taste. It should look nice in the box and look delicious. There are many internet pictures you can find to base appearance off of.
From a taste and tenderness perspective, first thing is that it is subjective. Every person is different. What I look for when I judge on taste and tenderness is tongue feel and overall mouth feel. Are the spices layered and balanced? Can I taste the meat shining through a nice hint of smoke and sauce. I am looking for moist but not mushy meat. Pork butts have many different muscles and some are more tender and flavorful than others. Some are more dry than others. I have had great boxes with money muscle, pulled, sliced each on their own and any combination of the three. If they all taste good, and I try them all, you are scored well. As for what you should put in the box, I think most judges expect pork in more than one form (though we are trained to judge just what is presented). Right or wrong, it demonstrates to the judge your ability to cook and understand the nuances of your product. With that said, if just your money muscle, or sliced or pulled turn out great, just like burnt ends with brisket, unless everything in the box is great, I tend to start from the best meat your present and down grade if something is not as good in the box.
Not sure if this helped or not, but it is the process I got through while judging. I look forward to hearing other answers.