Hi I am planning on making pulled pork for New Years Day. It has been a long tradition in the P.A. dutch country of having boiled pork and Sauerkraut for New Years day.(something to do with a superstition of having good luck). Two questions I wonder how Sauerkraut will go with pulled pork (not boiled but smoked), and if I inject my butts with apple juce, will that change (other than flavor) the traditional pulled pork texture and consistancy? Did anyone ever experiment with injecting for pulled pork? I figured that we could put the Sauerkraut on top of the pulled pork that would be in a large hamburger roll for a sandwich. Any one ever tried these combos?