Leave it on warm all day Saturday, making sure you have liquid, so it wont dry out. Should be enough liquid left over from the cook. I use beef stock and a few tblsp of worcestershire (3 maybe).
You wont need more than a minute to pull it apart. It will pretty much pull apart when you tong it out of the slow cooker.
ETA: No tomato sauce! This isn't etouffee!
This post was edited on 7/3 at 12:25 pm