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<blockquote data-quote="fullrut" data-source="post: 31536" data-attributes="member: 321">In case the pork does get on the dry side, I've used chicken stock to get the moisture back. Neutral enough in flavor as not to even notice it. A good cole slaw is a must have. I recommend Jimmy's brand dressing if you don't make your own. I usually offer a few different sauces on the side. Here's a particular favorite of mine I found on the web a few years ago. It's damn good with just enough heat that even young ones can handle it. Get's pretty spendy to make mass quantities though.Tony Romas Blue Ridge Barbeque Sauce1 cup ketchup1 cup red wine vinegar1/2 cup brown sugar1/4 cup molasses1 1/2 teaspoons liquid smoke1/2 teaspoon salt1/4 teaspoon ground black pepper1/4 teaspoon garlic powder1/4 teaspoon onion powdercombine all over high heat, whisk until smooth, bring to boil then reduce heat and simmer uncovered 40 minutes until sauce thickens.....makes 1 1/2 cups</blockquote>

[QUOTE="fullrut, post: 31536, member: 321"] In case the pork does get on the dry side, I've used chicken stock to get the moisture back. Neutral enough in flavor as not to even notice it. A good cole slaw is a must have. I recommend Jimmy's brand dressing if you don't make your own. I usually offer a few different sauces on the side. Here's a particular favorite of mine I found on the web a few years ago. It's damn good with just enough heat that even young ones can handle it. Get's pretty spendy to make mass quantities though. Tony Romas Blue Ridge Barbeque Sauce 1 cup ketchup 1 cup red wine vinegar 1/2 cup brown sugar 1/4 cup molasses 1 1/2 teaspoons liquid smoke 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion powder combine all over high heat, whisk until smooth, bring to boil then reduce heat and simmer uncovered 40 minutes until sauce thickens..... makes 1 1/2 cups [/QUOTE]

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