After re-reading your post, I wanted to add a few notes. If you are using a beer-cooler sous vide setup to reheat the pork, keep in mind that the large mass of the cold food pouches will "suck the heat" out of the water, so you'll definitely want to check on the water temp every 30 minutes or so and maybe even start with a higher temperature, like 160 F or higher. If the temp drops below 140 too early, just scoop out some of the lukewarm water, add more hot water.
Additionally, a lot of us use sous vide to reheat foods that were previously cooked sous vide. In that case, we don't really want the reheating temp to go much above the original cooking temp (so we preserve the unique results of the sous vide method).
But for foods originally cooked on a BBQ grill or smoker (or oven), this is not nearly as important. A traditional pork butt cooked on a smoker usually spends 12+ hours at internal temps above 150 F before being removed at ~200 F, so it won't be affected by reheating in a very hot bath for a (relatively) short time of 1 or 2 hours. To see an example of internal temperatures over a long smoker session, click here: StokerLog Example
I'm sure you (Ralph) already know a lot of that, but I thought it would be helpful general information for everyone. I am certainly not afraid of vac-sealing leftover food from (non-sous-vide) restaurants, then using the sous vide reheating technique to get the most delicious result possible.
Now I need to go find myself a steaming hot, juicy, delicious pulled pork sandwich! Dang it! :-)