I'm not satisfied with my leftover pulled pork.
Here's what I've been doing to preserve it:
(1) Keep serving tray covered, occasionally moistening with apple juice splashes and stirring until meal is done. I'm trying to avoid having it dry out at the table.
(2) Portion leftover pork in to 8-oz servings (enough for 2 sandwiches).
To serve, I drop the whole (frozen) bag in simmering water until the bag is warm to the touch.
The flavor's not bad, but it's much less appealing than the fresh stuff. Kinda mushy, and the bark doesn't have the same zing or smoke flavor.
Does anybody have a better technique?