Pulled pork sandwich next day after bbq'd pork. This is Awesome!!

Ok, I need to admit something here. One of the days I barbecued "Country style" Pork ribs. You know, nothing more than big chunks of pork w/bone. Very tasty if done right. I started with slathering them in plain yellow mustard and giving them a nice coating of rub. I let them sit in the refrigerator for about two hours ( not long enough ) Then I started the fire too late ( around 6pm ) and put a nice sear on them. I grilled them offset using my Weber grill. The problem is that I did not allow enough time to slow cook. I had the heat down to around 220f and let them slow cook for around one hour and forty five minutes. This was way too short.
In the past, I had cooked them for at least three hours at very low temp and I can tell you they came out awesome. While they are on the grill I take my bbq sauce and give them a good slather about every half hour on each side. They came out well done but, not falling apart.
I was so mad at myself for not allowing enough time to do these right. My point is that time is your friend or enemy in a situation like this.

How I saved them the next day.

So, I was thinking the next day on how I could redeem myself since I had cooked so many of these and they were just not falling apart like I usually have them.

Easy fix:
The next night I took all the pork and let them rest for about half hour while I heated up a pot with chopped onion, two cans of chicken stock and garlic. I got the stock nice and hot and added a little apple juice to it (great with pork).
All I did was put the pork in the stock and let it simmer for about two and a half hours or so. When I was done there in the pot was a beautiful site. Nice tender bits of pork ready to be pulled.

PRESTO!! Pulled pork sandwiches the next night and they were awesome!