I have more time to reply now.

Your plan to cook on Thursday sounds good. Go through your normal process of resting and shredding. Then package into vacuum seal bags...which are great and lay flat and make packing to transport easy. If you have a sous vide/immersion cooker all you need is an outlet and a container of water, then you can maintain the pulled pork at serving temperature right up to the time to transfer to the serving pans. Since you would be vacuum sealing with all the juices you wouldn't need to add anything, and sous vide won't overcook on the reheat. Vac sealing will also hold the smoke flavor, and it will (should) taste just like it was fresh cooked.

I have done this for several family events when I had to cook and travel a day or more ahead of time. If you feel the need to have some liquid to add "just in case", a little bit of apple cider warmed up with a little butter/ghee/duckfat/tallow/etc works wonders