We usually eat the pulled pork while it is still hot! This Saturday I want to bring some pulled port to a Trap Shooting event as a fund raiser for the club. How can I keep the pulled pork warm and moist? A friend suggested that I mix in a bunch of BBQ sauce in a crockpot. I make my own vinegar based sauce, and prefer to serve my pork without sauce. That way folks can add as much or as little as they like.
I own a crockpot, but there has to be some kind of liquid in the crockpot to create a steam right? I mean just enough. I have been looking all over the net trying to find any suggestions...
I need to be at the club at 0730 to set up. The first squad starts at 0900. So I will be pulling the Butts off the smoker at 0600. The meet goes on till 1400. So what can I uses to keep the pork warm and moist?