remove as much air as possible, or you'll get freezer burn.
Agree with the Bassman, pull first.
I actually vacu-seal before freezing, but portion out by:
Pulling pork while hot, pulling into 9x13 glass pan,
Add back in retained juices,
Tamp down to flatten into dish (Pulled Pork Rice Crispies!!)
Once cooled, the fats/juices gel and I slice into 3-4 people portions, then freezer-suc the slabs.
Saves the vacu-seal motor by fridging first, so juice is not runny and doesnt go into the vacuum.
Agree with BM on the wood too, but pork will take any smoking wood nicely.
Let us know your results!!