I tend to pull my pork around 200-205ish, It then sits in a pan or dish until it cools enough to pull - about 1/2 and hour.
There are guy who will wrap in a double layer of foil, then towels before placing in a pre-warmed cooler. They will leave it in the cooler for hours.
Meh, IMHO, if you need to keep it warm for some reason ( meat finished too soon, you need to transport it to another location, etc...) Then it seems like a good idea. Otherwise it seems like a waste of time to me. Yea, some will say it lets the meat goodness redistrebute. but its pulled pork not steak, any juice that leaks will be tossed back in / on the meat anyway.