I cooked a Boston Butt a few weeks ago, and I made the mistake of just cooking it plain - just salt and pepper. I was thinking it was so much meat that I might want to do different things with it like not make it all barbecue because I'd get sick of it before I could eat it all. I thought I might make some pork tacos and... well that was about the only other idea I had in mind 
I couldn't think of anything else. I added barbecue sauce to some of it, and it was okay, but not great. I stuck the rest in the freezer, but I've got it in my mind that it sat in the fridge too long (a day or two) and I'll probably end up tossing it. I don't like pork that isn't really fresh - it has a flavor that I really don't like.
I saw so many recipes online for chops in a crock pot that I thought it must be a pretty common thing to do. I was kind of surprised myself.
shred the meat, simmer in stock for about an hour (this process can be reversed) to reduce and thicken it. par boil potato cubes, carrot cubes and any other veg you'd like.
take meat out, put meat in bowl add veggies (i throw in a bag of frozen peas) and mix.
get some pot pie pans, i get 5" they come with clear, plastic lids.
get some ready made pie crust. let this come to room temp. cut into circles that will line pans and cover pans. i ended up patching together scrap pieces.
put the mixture in to store bought pot pie pans. you can choose to line the bottom of the pans or not. thicken stock with some flour or any thickener you'd like to make it more gravy like and spoon over mixture. top with pie crust.
put on lid, stick in freezer.
take out of freezer bake for 45-60mins at 450. easy dinner. my 5lb chuck made about 6 pies.
you can also make a cottage type pie and just cover with mashed potatoes. i've done that, too.
my steps may not be in the exact order you need to reach an optimum conclusion.
