I am assuming you will be using leftover turkey from Christmas dinner? Here is a recipe you may find will work for you. It is one my sister uses when she makes Hawaiian Haystacks.
Although not exactly "pulled" it works well with any turkey or chicken......
Chicken Stock (either pre=packaged or homemade)
OXO chicken bullion Powdered
Minced Garlic (1/4 to 1/2 tsp, to taste)
Parsley (handful to taste)
Basil (2 pinches or to taste)
Splenda (1/3 scoop or 2 tsp to taste)
Celery (3 ribs chopped) or Celery Seed if desired)
corn starch for thickening.
A. Boil chicken (or turkey) carcase and remove meat from bones.
B. Cook chicken(turkey) pieces and cut into small bite size pieces. Pour stock into pot and add chicken pieces.
Add OXO powder and stir to blend.
Add remaining ingredients,adjusting amounts to taste.
Thicken with cornstarch and let simmer for about 20 minutes.
Because I must go low sodium, I do not use OXO, I found a no sodium base in powder that I use instead. For the same reason, I try to boil the carcass instead of using pre-packaged stock, but there are some stocks out there that are low sodium.
She has always used Splenda so I have never tried it with sugar.
I hope you found something that will work for you.