I recently found my way to this site.. it is great! I have been smoking with a New Braunfels Black Diamond smoker for about 8 years now, grilling for much longer.
I have a question. The local market had pork hind legs on sale yesterday, so we got one (about 20 lb.s). I just took it off the smoker and pulled the meat off. I normally wouldn't cook this much meat unless we were having a party, but I can't resist a deal and I had a great time messin' around on my smoker today. I have alot of pulled pork and need to store it with a sauce or broth so it doesn't dry out. I thought about mop sauce, but would it be too strong? Does anyone have any ideas?
Many thanks in advance,