Here's a question I hope someone can help me with. Recently at a rather large barbecue I had, the pulled pork was done early, so I could shred it and work on other things. I didn't want to soak it in sauce, as I had injected it and dry rubbed it, and it tasted great without sauce. I was keeping it warm in a chafing dish and it started to dry out a bit on me. What is the best thing to use to keep the pork moist when trying to keep it warm in a chafing dish, without over powering the taste?

I would put some apple juice in it, and turn it from time to time.

I agreee with Dave0320 - A little AJ will do it. If you don't have AJ, try a little stock or broth, coffee, or even water. Also, if you have one, a crockpot or slow cooker works well to hold it if power is available.

The best item I have found to keep my pork butt/shoulder mosit without deminishing the smoke flavor is italian dressing. It works great, you pork will not dry out.

Italian dressing?

Won't that flavor it a lot? Haven't done that one before, but I use IT in a lot of other ways.

Thanks

Apple juice or apple cider is good.I used coffee one time and it was surprisingly good too.

i did two butts this past weekend and I used Kraft zesty italian and you could not tell it was ever used. Once you pull the meat just add enough to moisten the meat. the meat remains full of flavor and does not dry out. Italian is the only way I will go, my meat was a little dry after I rewarmed it one day and I used this dressing as trail and error, its the best. My friends tell me I should open a restruant. Wishbone's italian dessing can be used also.