Not sure why you needed to drain it? If it was to remove fat try trimming off as much as possible pre-cooking. If it was just because there was too much liquid you could remove say half, add the bbq sauce and reserve the remaining liquid to add if it ends up you need to. BBQ sauce can get very thick after awhile. Draining it not just removed the fat but any juices which could account for the dryness.
Also _dropdeadfred is right try cooking longer. My suggestion, do the prep-work the night before, and put it in the crock first thing in the morning on low. Pork is one of those meats the longer it cooks on low temp the better it will be.
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Date: 2007-10-23 10:05 am (UTC)Also _dropdeadfred is right try cooking longer. My suggestion, do the prep-work the night before, and put it in the crock first thing in the morning on low. Pork is one of those meats the longer it cooks on low temp the better it will be.