Instructions for canning meats can also be found on the National Center for Home Food Preservation
site under How do I can meats?
And, I would follow the instructions - there are some instances where you do NOT add liquid, however not in the case of cooked pulled pork with BBQ sauce.
This would be a good use for one of those HandiVac vacuum sealers. Just cook, pull, sauce and cool your pork - then divide up into quart bags, seal and vacuum. No problem of freezer burn - and the portions can be for one or two persons - whatever amount you want.
When I was a kid living in Georgia we used to get something like this in a can ... the texture wasn't that great.