You will find many opinions on how to reheat your PP. The most important thing is the Food Safety parts and making sure you go through the Temperature Danger Zone as quick as possible with the cooling and reheating of your product.
Your wanting to use zip lock bags is the way I do mine. This way I have a smaller amount and a very thin layer to cool at a time. You can lay it out on cake cooling racks and place in the fridge or freezer to cool from >140 to below 40 degrees in <6hrs. Another way is to use an ice bath in a cooler to do the same thing. I do not like using the aluminum pan to cool my product in, but you can and the same time line applies to the product. Take your temps from the thickest area or in the very center of the pan.
You want to use whatever method you feel the most comfortable with to achieve the correct temperature in the safe allotted time. You want to go from <40 to >165 in less than 2hrs. How you achieve this is really a personal preference. As you have seen there are several way people reheat their PP. Below is mine in the order I prefer....
1st: Saute pan. I use a saute pan to reheat in batches using a finishing sauce to keep it moist. Very fast and efficient, however for large batches can be a bit time consuming do to needing to be with it at all times.
2nd: In a pan covered in an oven. I will set my oven at 300-350 and use a pan no deeper than 2" to reheat the pork. Good for larger batches and allows you to step away. Just make sure to monitor the temp and time.
3rd: I do not use this very often to reheat, but I use it to hot hold often. The crock pot. People use this a lot and are very happy with it, I just do not like the end results of the shredded pork you get from all the stirring. Make sure to use the highest setting if using it to reheat. Keep an eye on your time and temperatures. I will saute my pork and put it into a crock pot to hold it hot.
Since you know you are reheating your PP, I would not cook to 205 degrees. I would only go to 190-195 and allow to rest for about 1hr. This will allow the carry over cooking to do its thing. You should be able to pull without any issues. It will be a bit more texture to it due to not going all the way to 205, but when you reheat it the pork will break apart a look like the PP most people do.