I slow roast a pork roast in a crock pot. I then take the roast and shred it and then divide it into portions. If I make a big one I freeze some of the portions.
I save the juices and what not from the slow roast and mix BBQ sauce with it (home made, store bought, don't matter to me). I usually do about 1/4 bbq sauce. When it comes time to prepare my pulled pork, I throw a portion or 2 into the sauce pan, pour some of the liquid and let it reduce. At the very end when it is near done I throw some BBQ sauce and mix it in and cook it for a little bit longer.
Portions and frozen allow you to cook a bigger roast (which in my books seems to cook better) and you can have a snack whenever.