MC, this is what I do w/ALL my pulled pork. It is by far the best we've ever had, and this last batch I made was #1!
After you smoke your butts(foil if you can to save some juices, but not needed) let them rest for an hr or cool enough to pull. Pull it and divide into 2 9X14X2" trays. put in fridge.
About 3-4hrs before the event, start that smoker up. Get some Apple Juice, Apple Cider Vinegar, and your favorite spices/rub( I like cajun and Jeff's rub).
Take the foil off the top, leave the meat in the alum foil pan and put it in your 225* smoker(+or - doesn't matter much, just want to warm it up).
As your warming the pork add a mix of 4:1 aj to a.c.vinegar and spray/squirt it all over the meat, not too heavy at first........you'll see. And add some rub. Mix it up and back in smoker.
Every 30-45 min check the meat and add more mix and rub to taste. Just play w/it.
If it isn't the most moist, tender, tasty, smokey pulled pork youve ever had then you can come here and slap my mama! Just don't tell her I said that.
I've been try'n to get people to try this. Only one to do it was a buddy and he is now hooked!
Reason why I did it was to add more smoke flavor, rub flavor, and vinegar(which goes well w/pork) to the meat. Give yourself plenty of time as you can add to it what you think is needed.
It is great, if not.............I'll pay for the meat! That is how much I think you'll like it.
Email, pm, or call me for more info. 620-874-1033 cell. 620-872-2513 home.
I will stand behind my word, I'll pay for the meat, if you don't like it. But please call or email or pm me so I can go through it in detail.
If your not crazy about my idea, try a small amount first.
Anyway, good luck.