SoFlaQuer's finishing sauce works great for pulled pork. I just keep spritz'n the pile with it as the pile groes, then stir it all up. then It goes into a giant ziplock before the fridge. Before I seal the bag, I drizzle on some of the drippings from the foiled butts. I use the juice from the foil, but let it sttle in the freezer for a few and then skim off the yellow/orange fat at the top. The darker stuff under the fat is what I rewarm in the micro, and then add it to the bag before the fridge. Shake it up and there ya go. No sauce needed!