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?
Original Post