Make Ahead for the Freezer

Oh, but I should say that if you do pulled pork, freeze chunks of it rather than shredding then freezing. It reheats much better this way and can be shredded after thawing and reheating.

You could cut some of the beef into small cubes and make a hearty ragu. Ragu freezes very well and can be made in a slow-cooker so it's mostly hands off. You could also do savory pies--beef potpie or pasties. Beef stews or curries, chili con carne...
You don't say whether the pork roast is loin or shoulder, which will determine how you should handle it. If it's shoulder, lucky you! Roast it low and slow (or use the slow cooker or a smoker if you happen to have one) coated with ground peppers (smoked paprika, ancho chiles, guajillos...), brown sugar, cumin and coriander. The tender and succulent result can be used for sandwiches, enchiladas or tacos (or tortas as HalfPint aptly points out), on pizzas, nachos, hash, baked potatoes, etc.

I would shred or chunk either roasts, portion into freezer bags. Later you can throw some into a tomato sauce for pasta, or mix with bbq sauce for sandwiches. I sometimes take leftover beef (any kind) and thinly slice to make cheesesteak sandwiches or Mexican tortas. Slice up the pork roasts and make Twice Cooked Pork. The recipe from Fuchsia Dunlop's Every Grain of Rice cookbook is simple and quick. You can also grind up the meat and make ravioli, but that can also be time consuming even when using wonton/gyoza wrappers in place of the pasta. You always make beef/pork chili. Chili Verde? Not quite sure what you're bored with, so I'm just throwing out some ideas.