I have a vertical propane smoker that has a water bowl that I keep full and smoke the pork for about 5hrs. I lined a cast iron frying pan with foil and put it directly under the roast to catch all the drippings. At the 5-6 hr mark I plopped the roast in the frying pan and thoroughly wrapped the whole assembly in foil; stuck in a preheated 275deg oven and took it out once it hit 195 internal temp. About another 4-5 hrs.
Anywho after everyone chowed down and I was bagging the remains up, I poured all the juice from the frying pan into the zip lock.
The wife promptly told me that I was disgusting and it makes the pork all slimy when cold.
I told her she's lucky that it isn't 1600AD, cause I probably couldn't save her from the pitchforks and a town square burning with an attitude like that!
So opinions please.