We have a church potluck Sunday after the service. I'd like to bring a half a smoked pork loin. I was wanting to smoke it on Saturday and reheat on Sunday in a crockpot. The meat would need to be sliced before reheating. Can this be done without it turning to mush or drying out? I was planning to heat on warm or low with a bit of juice in it - maybe using chicken broth or apple juice plus whatever juices come off of the meat. It would probably be warming for 3ish hours between the start of service and lunch.