Thanks for the replies. My favorite finishing sauce consists of 1/3 Blues Hog Regular, 1/3 Blues Hog Tennessee Red and 1/3 chilled gelatinous foiling juice with the fat removed and a little apple juice, if it still seems a bit dry. Most of the family has had my pulled pork and thinks it's "the berries". They are all enviously healthy. No diabetic's, no high cholesteral levels, all normal or slightly low blood pressure, including in-laws. What are the chances of that bit of luck? I'm guessing my solution will be to add it when I reheat, since my experience has been that frozen pulled pork will tend to be a bit dry when reheating and will still usually need a little miosture added, even if only apple juice. It should also vacuum pack more reliably without the added sauce. I've done it both ways before and just wanted to see what others were doing.
Ashmont, your point is very well taken. I never gave that any consideration before. I will certainly use your recommendation when prepairing for folks that I'm not familiar with in the future. Thank you.
