So I have a huge event coming up serving pulled pork to a couple hundred people over several hours open house style. My plan is to smoke them the day before then pull and serve them in those big roasting cookers at church. My concern is letting the pork sit in a giant slow cooker to keep it warm over the 6 hr event, will slowly dry it out. I have a couple finishing sauces for people to use on there sandwiches, but is there any ideas to keep the pork in the roaster juicy for the long haul without bathing it in a finishing sauce that some people might not like? I was at a wedding once that had pulled pork, and they had it being served in some sort of natural juice like an au juice. It had a great taste and kept the pork moist. Any ideas?