Pulled pork party

We were running a bit late the other day with barbecued pulled pork. I had placed two pork butts, rubbed with the appropriate spices, in the bottom convection oven at 7 a.m. By 11 a.m., the pork should've emerged ready to shred. Sometime around 9 a.m., I discovered that the oven had cut off. The pork lost an hour or more of precious roasting time. Giving the two roasts and additional hour, my sous chef (in the Phillies ballcap) pulled the pork at noon. After cooling it for 15 minutes, he called a couple dishwashers over. They quickly shredded the meat and tossed in barbecue sauce for our 12:30 p.m. mealtime.