Chicken stock. What a wonderful product. When we do a production run of Pork we will pull it after a short rest, add the liquid from the wraper and 1 can of chicken stock with a shot of our house BBQ sauce, then freeze it quickly. The package comes out to 7 pounds total and will feed 25 for dinner. The beauty of this process for us is the meat stays moist and tender through the reheating process, Thaw for a day or 2 until it loosens up, 300* for a few hours then reduce the temp to 275*-250* and watch the meat temp, when you reach 180* (our preference) the meat has 'stewed' in the juices, it stays moist all of the way to the last serving.
A roaster oven or large crock pot works well too, just make sure there is enough moisture in it to prevent drying out. Good luck.