My wife is having a sort of pot luck/cultural day at her evening class where everyone is bringing in food. Of course she wants to bring in pulled pork to make sliders with. The event is on Thursday and I will not be around Wed/Thurs so I will be smoking two 9 lb butts overnight Monday and finish on Tuesday. The only way we can heat it up is with a crock-pot which I have never done before. I have never really used a finishing sauce, but I just don't want the meat to dry out. It will be about 8 lbs of pulled pork and at this time I am thinking of mixing our bbq sauce thinned out with apple juice to add to the crock pot to keep in moist. The BBQ sauce will be on the side while serving. At this point I am trying to figure out how much sauce/juice to put in and how long it will need to warm up. I have a warm/low/high setting on the crock pot. Any advice/previous experiences is very welcome, thanks.