I made some pulled pork for a party last night and it turned out fantastic. The only thing I noticed is that the meat tends to dry out fairly quickly after it's been pulled. Is there any trick people use to keep their pulled pork moist over a long period? I suppose one way would be to just keep adding back some form of liquid from time to time, but I would prefer it if there were a way to retain the moisture already present in the pork. Any suggestions?