i see where yuo're going now, and that's not a bad idea. you can certainly do that if you want and i think it will work just fine. here's an alternative:
what i do when i prepare pulled pork ahead of time (for an office party etc). is to cook the meat, shred the pork and put it in a ziplock bag (or two, depending on how much there is) along with the pan juices that i've saved (see below) equally distributed depending on the number of bags. you can also use apple juice or a finishing sauce (if you're interested in a carolina finishing sauce that will really go well with pulled pork, let me know). OR you can just put it in the fridge in the bags and add any necessary liquids when you reheat the next day.
the next day, i re-heat in a tightly-covered crock pot on low (a tightly covered roasting pan in a slow oven works just as well). if you didn't add any liquids last night, you can do so now, but in my experience it is not absolutely necessary as there should be plenty of juicyness. myself, i prefer to add the pan juices, the finishing sauce or both.
when it is all good and hot, it is eady to serve right out of the crock pot or roasting pan, but it will stll have all that good, old-timey wood-smoked barbecue flavor. all you need is some lain, white buns or paper plates and napkins!
* if you want to save the pan juices, catch them in a foil pan while smoking. take all the jucies when finished, put them in sme sort of container and put it in the fridge or freezer for the fat to rise and harden. then simply remove and discard the fat, and voila! you've got some real goodness to add back into your pulled pork.