Looks like your meal was a great success!!!!!
You have received a lot of info on processes for the cooling, reheating and storage. It is very important to be aware of the temperatures and how long you are in them. I use and most people use the range of 40-140 for the TDZ (Temperature Danger Zone)(USDA is 41-135). As pointed out bacteria grows best in the TDZ range. When cooling you want to go from 140 to below 40 in less than 6hrs according to the 2009 USDA Guidelines, I try to go a lot faster than that by placing into smaller amounts as suggested. I will actually place in the freezer if i don't have an ice bath handy. When reheating you again want to go as fast as you can through the TDZ, <40 to >165 in <2hrs. Below are my preferred methods:
- For small amounts: In a saute pan with a little finishing sauce and or BBQ sauce. Very quick and effective.
- For medium to large amounts: In a shallow pan with a small amount of finishing sauce covered with plastic wrap then foil in a 325 degrees oven till it reaches 165 degrees. You can add the BBQ sauce after.
- Crock Pot: not really my first choice due to time in the TDZ can be longer than wanted. I will saute and place into the crock pot for hot holding if needed. Others have and continue to get great success from this, just not my first choice.
- Boiling in the bag: Works very well. Need to make sure you have a towel or something to buffer the plastic bag from the bottom of the pan. This method is used in commercial application a lot. I don't do this at home due to not wanting to wait for water to boil, but at work we do this a lot.
If you are going to store your PP either in the fridge or freezer, do not add a finishing sauce to it with a high acid content. This will cause to meat to break down over time and get a mushy texture. I also will intentionally only cook my meat to 195 and allow to rest before pulling. This way it will maintain a better texture in my opinion. I don't like shredded or mushy pork. I like to see the chunks of the bark and pork.