I am going to be making some pulled pork for the Steeler game on Sunday. Looking to do something around 10. Going to buy some pork butt today. I followed a WIKI for doing Canadian bacon and it turned out dry. I was told I should have pulled it earlier than I did. What are opinions for how I should do this pulled pork so that I don't have a bunch of dry pork for my friends. Also, I will be doing this on Saturday. Should I shred it when done smoking or should I shred it after rewarming? What is the best way to rewarm it on Sunday?
There are way too many threads for me to read and I have always had luck following the personal advise I get by asking.