i use beer (dark) in the slow cooker, then about 30 min to 1 hr before serving, i pull apart the meat and add any store bought bbq sauce.

The flavor was needed in the cooking stage! It will not be great but BBQ sauce can help.

Next time braise in some sauteed garlic and onion, brown sugar, cider vinegar, white wine, a dash of hot sauce , maybe a little tomato paste, salt pepper, and enough broth to go about halfway up the sides of the meat. Also salt and pepper and brown the meat well before you add the liquid. Sometimes a little liquid smoke or smoked paprika can make it taste a little more like it was cooked on a grill.

2 cups apple cider vinegar
2 tablespoons dark brown sugar
1 tablespoon ketchup
1 tablespoon Texas Pete's
1 teaspoon red pepper flakes
1 teaspoon ground black pepper
1 teaspoon kosher salt

Bring to boil. Simmer for 10 minutes
Add to pork to taste.

Not sure what you can do to rescue it but this is hand's down the best an easiest pulled pork recipie and super easy:

http://www.marksdailyapple.com/garlic-pulled-pork/#axzz3d4E1ERmT

While a sauce might help you rescue this dish, you should probably reconsider either the quality of meat you're buying or the cooking technique for future attempts -- good pork shoulder cooked well takes very little to be delicious. The best barbecue just highlights the flavor and richness of the meat. Low and slow cooking with fat left on will make a beautiful piece of meat. Poly face, babes in the woods, etc. all offer the best pork tosbtart with.

Definitely pucker sauce. I use something similar.

If you want pork tacos use a couple cans of rotel tomatoes. So yummy!

I think the pig picker pucker looks good. Steve Raichlen is a reliable bbq source. (Some would say the reliable bbq source.)

Can of pineapple + the juice. Hawaiian style

OP here.

My pulled pork is dry and has no flavor. I'm considering between these 2 sauce recipes

http://barbecuebible.com/recipe/pig-picker-pucker-sauce/
http://whiteonricecouple.com/recipes/sriracha-oven-roast-pulled-pork/

Agree with apple cider vinegar or your favorite barbecue sauce. But try to go with a sauce on the lighter or spicier side, not something thick and ketchupy like Kansas City style.

Sweet baby Rays bbq sauce

Apple cider vinegar and red pepper flakes.

Cilantro, lime, sea salt, a bit of olive juice, fresh garlic

I followed a pulled pork recipe that calls for using juice from the pan but there's nothing left to use. The meat is also bland and flavorless.

What now?