My nieces communion is this Sunday and my sister in law asked me to smoke some pulled pork for the party. Now I am one of the no foil, no finishing sauce kind of guys when it comes to pulled pork. Usually it's just rub, smoke, rest, pull and eat. Problem is... I only have time for the smoke Friday. I am going to have to pull it and put it in a foil pan to be reheated Sunday. Thing that scares me is that I will be at the church while the food is getting reheated and transferred to sternos (chafing dishes or whatever you call them haha)to keep warm.
What do you all think is my best plan of action for ensuring a moist final product under the circumstances? Adding a finishing sauce to reheat it with? Adding bbq sauce, thinned with apple juice to the pan? I know pork butt has a lot of fat but just putting it in there by itself seems like it will dry out once reheated.
Thanks in advance for your help!