I am cooking 2- 8.5lb boneless pork butts with the intention of making pulled pork sandwiches for a group of about 30 or so. I was planning on roasting it in the oven at 300 degrees for about 45 min per pound or around 12.5 hours and then going from there. I made a carolina bbq sauce that is really good. My dilemma is that I was going to put it in the oven tonight before bed around 10PM with the expectation that it will be done by 10:30-11 tomorrow morning and if not I still have time to continue cooking before my guest arrive around 2PM. However if it is done at 11AM how do I make sure it is still warm past 2PM? After pulling the pork can I transfer to a slow cooker and add the BBQ sauce and set to warm without worrying about the meat continuing to cook? Any advice is much appreciated and I am happy to share my recipe if desired. Thanks!!!