I'm not sure what specific thread you're looking for but this one by Phrasty changed the way I do pork pulled pork.
I put the juice in a fat separator, discard the fat and then mix the leftover goodness with some sauce before I mix it in with the pork.
"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III
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