This is what I am currently doing for my Pulled Pork.
I use my rub for the pork.
I then will add with the pork in a pan the following. This is enough for 2 Shoulders.
1/2 c. Apple Juice Concentrate
1/2 c. Apple Cider Vinegar
1 c. Beer
(I use a lighter beer for this, I have used dark or heavier beers and they get too bitter for me)
I place the pork in a hotel pan and cover with plastic wrap then foil and place the pork back in the smoker at 225 or in an oven at 200. I cook at a higher temp (250-275), so I usually don't put the pork in foil to finish cooking, it is only during the resting period I will foil.
The reason for the temp difference is because i usually will have more stuff cooking in the smoker and need that temp. You only need to keep the pork hot for service.
I will save the juices and slightly cool to remove some of the fat. I try to get as much as I can, but don't get to stressed over it.
When it is time to pull the pork, I pull it coarsely with my fingers, I prefer to have chunks of the pork not shredded. I can also get a feel for the texture of the pork. If it is over cooked it will get mushy and if under cooked it is a challenge to pull it. I will add the sauce as needed back into the pork as I mix it. If I have any left (which I usually do) I will add a bit of your choice of BBQ Sauce to form a slightly thickened dipping sauce (Jus Lie style), it is about a 3:1 ratio of pan juices to BBQ sauce. I do not add the drippings with the BBQ to my pork. I let the guests do that. I usually have a ton of store bought sauces around for people to try. I have not quite started the sauce part of my journey yet and with 3 very opinionated teenagers in the house, I tend to give in on a few things. The sauce is not a sword I want to die on yet. I put a little orange zest in my rib rub once months ago, I still hear about it.
Here is a link to one that has this finishing juice/sauce.
Edited by jarjarchef - 11/27/12 at 6:41am