Sauce will be in on the side. The pork will be lightly tossed with seasoned vinegar & coarsely chopped (N.C. style) but the sauce won't be runny. Also pulled chicken. I'm leaning towards just putting the meat in small styro containers, and the bun in a small deli bag. I think I'm trying to make this harder on myself than I need to. I'm used to catering with buffets, chafers, etc…the bag/box lunch is new to me. This is my wife's company who has hired me several times though, so I really want to take care of em! Thanks for the advice Landarc!
Meadow Creek TS-250, BQ Grills Pig Cooker, Weber WSM 22.5"