So I smoked a boneless butt last night and my electric smoker went haywire or something and ran really hot. What I ended up with after about a 10 hour smoke was a melted door on my smoker and some very well done Pulled Pork. The outside was extra crispy and the inside was a bit dry. I don't particularly care if the bark is a bit overdone (it just adds to the flavor in my opinion) but the pork being dry and having some super crispy almost fried bits of meat is somewhat worrying. This pork is for a party and I'm wondering if there's something I can do to help recover it? My thoughts were to add a finishing sauce of ACV, sugar and pepper flake before saucing it properly and throwing it in the serving dish. Any other tips to help recover from this?