I would have double wrapped them in foil and placed into a cooler until you woke up for work the next morning. At that point I would have either pulled them or opened the foil while I was getting ready for work to let them cool down and then place in the fridge on your way out to work. Like what's already been said, you do not want to put hot or even warm meat, especially large amounts in the fridge. You always want to cool down as fast as possible to prevent any food bourne bacteria from growing.
Now since you didn't do that, here's the next plan of action.........Just because the butts didn't go to 190º or above doesn't necessarily mean they won't pull easy. I would attempt to pull them cold, if they do not pull easily I would chop the meat and place into serving trays and back into the fridge for Sunday. If you were to reheat, pull and then reheat again on Sunday then you would more than like end up with pretty dry Q. When you reheat Sunday drizzle an equal combination of low sodium chicken and beef stock over the meat (that combo with give you a faux pork stock), recover with foil and place into a 325º oven until the meat is 'warmed' through to at least 160º. Do not overheat at this point or you will dry out the meat. Keep the meat sufficiently warm and covered prior to and during serving.
