I tested this for my 4th-of-July butts after reading something about it in a post here. I put the juice in a bowl and put it in the fridge until the fat congealed on top. Then I scraped the fat off and kept the now solid juice in the fridge.
When reheating the pulled pork the next day, I reheated the juice and added it back in the pan. I reheated the juice just to get an even distribution over the meat.
I'm not convinced the extra work made any significant difference in the outcome. Next time I'm just going to leave the juice with the meat and store it that way. It seems easier and hey, a little fat can only enhance the flavor, right? It wasn't like there were gobs of it anyway.
Weber Performer * Cajun Bandit * 18.5 WSM * WSM Mini
Donated the Weber OTG and modded Brinkmann Gourmet