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Fetzervalve

Major pulled pork feed

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This weekend we will be serving the proceeds of a combined 80# butt cook. I suspect it will done from a roaster. I read somewhere about some juice concoction to put on the meat. I recall apple juice, but that's all I can remember.

Does anyone have any suggestions for tossing some liquid on this mass in the roaster to help keep it from drying out during a likely protracted buffet arrangement?

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I don't sauce my pulled pork. I serve it pulled plain, and let the person eating it put the sauce on. I usually serve a choice of sauces. Some like a sweet/hot (like raspberry chipotle), some prefer a vinegar based (like Dennis' Lexington).

When I'm reheating the meat and have it in a roasting pan or crock pot, I like the apple juice/vinegar liquid. Not much at all! You are just using it as a liquid to steam the meat in, not a sauce for serving.

As always, YMMV.

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