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Looking for a pulled pork dip recipe. I have company tonight and leftover pulled pork in the freezer. thanks!!!

I am curing pork belly with the Michael Ruhlman's method, but I had no maple syrup so I used dark Karo instead. Hope that was not a huge mistake. My question is, should there be a lot of liquid curing the meat? I feel like there is not a lot, at least not enough to cover the whole thing...

I am new to the boards and just bought a WSM last week. A chicken, a pork butt, and a turkey have fallen victim to it's amazing smoke abilities. I also made head cheese a couple of weeks back for the first time. It seems like it fits this section of the board, so I thought I would share...