Originally Posted by Kloogee
I like the bark of no foil better, but I like the juices that are saved in the foil that I pour back into the shredded pork. Next one I do, I may try putting a pan on the shelf underneath the butt to see if I can get the best of both worlds.
The last butt i did I tried two new things. First, I injected with apple juice and cider vinegar. Second, I put a pan underneath with a little of my vinegar sauce so the drippings don't burn. I was left with about 4 cups of juicey goodness to pour back into the pork after pulling. I only poured 2 cups back in.
I will always add these two steps from now and forever.