You are doing it all right, except don't tag 'em and bag 'em.
The very best way to ensure you have pulled pork at the appointed hour is to smoke it the day before. The pork is NOT as good the day you smoke it as the next day. Its like beans, or chili, or dumplins, or stew.
Smoke it, pull it, add a very little bit of Chef JJ's Famous Finishing Sauce. Its the perfect compliment to pulled pork!
Then bag the pulled pork till the next day. Like Venture suggests, after its all cooled down.
The next day, use a crockpot and warm the pulled pork, and adjust the moisture with the finishing sauce. It has spices and oils in it that make the pulled pork cause the taste buds (and budettes), to shout in ecstasy in your mouth.
Its the only way I'll serve pulled pork now. Folks used to rave about my pulled pork, then I found JJ's Famous Finishing Sauce and if ya don't watch 'em, they are putting an extra sammie in their pockets for later.
That is how I would handle your dilemma. Don't thank me, just send money. LOL