Originally Posted by River City Smokehouse
If it were me...I would prepare it to serve and then cool it down as fast as possible and freeze until you are ready to travel. Keep it in a cooler on ice and let it thaw a day or two on ice or refrigeration. Reheat in the oven by adding some apple juice for moisture and a bit of rub and some sauce if desired, cover with foil.
Pretty much this method is what I use. However, I do not reheat in the oven. I use ziplock freezer bags and place the bags in large pots of hot water. Water needs to be just below a boil. This will gently heat the pulled pork.