Hey all,
I cooked a wonderful pork roast this evening, but some plans fell through and now I have to put it up to save for tomorrow. Any ideas? It’s 3lbs 
I’m afraid I may be a bit late, but just in case… a lot depends on the type of roast and what you plan to do with it.
For a pork loin or similar that you want to carve in front of others. Tent it in foil and let it cool a bit, then wrap tightly in a couple of layers of foil and refrigerate. The trick will be in re-heating without overcooking. Very low temps and a watchful eye are required.
Pulled pork, go ahead and pull it tonight and add the BBQ sauce. Put it in some Tupperware and reheat. Maybe even better than serving the same day.
If it is a loin or such that you plan to slice and serve in a sauce, go ahead and slice it tonight and refrigerate it. When ready to serve, make the sauce and add the pork near the end so it warms it without overcooking.
Did I mention overcooking… reheating is a bigger concern than storage.
I’m not familiar with the phrase “put up” but I assume from context that you mean refrigerate it for a later time. The tricky part isn’t what you do to chill and store it (though make sure you chill it down to 45˚F in less than 6 hours to prevent spoiling), but how you reheat it later. You risk drying it out by roasting it again. You need to incorporate moisture into your re-heating. You can put a few ounces of chicken stock in the bottom of the pan and cover it with foil. Add that stock to whatever sauce you serve with it. It won’t be as good reheated as it was before, but you will have better luck if you brined it before roasting.
I recommend cooling it before slicing. By slicing it, you increase the surface area which lets it dry out faster.
But everything else you said is great advice!
This simulpost cracks me up. The poor guy had to wait 4 hours and then two of us post the same thing at the same time.
If it were me (and you aren’t doing pulled pork), go ahead and slice it tonight. or at least before you reheat. I would figure out a sauce to serve it in. Maybe some kind of a wine mushroom reduction (Sage and Rosemary are also great with pork). Get the sauce up to temp and add the slices (they will warm much quicker than the whole roast). The pork just needs to get back to it’s serving temp of 120 or so (it’s already cooked).
Sorry, I intended that… I should have been more specific. If you want to slice it really thin for some reason like sandwiches let it cool, then put it in the freezer for 30 minutes or so and it will firm up enough to get nice thin slices.
It was funny - I ran out of time and decided to take my best-guess efforts. I ended up shredding half of it for pulled pork sandwiches, the other half I sliced thin. That wine mushroom reduction sounds like a good idea, and you covered reheating to boot. Thanks!
And thanks everyone! I’ve never had that big a piece of meat go postponed like that. I almost panicked!
I also have never heard the phrase “put up” in this context. Is this a general term for storing food?
I thought it was - I grew up in Rhode Island and that was a common way of saying food needed to be stored.
I guess I never thought of it NOT meaning that.
I should think about it more - everybody gives me a funny look when I ask where the bubbler is too. 
What, doesn’t everybody know that a “bubbler” is what we Americans call a bidet?
Only person I’ve heard use that phrase was my mother, who “put up” the coffee at night, meaning “put some grounds and water in the pot and set the timer for morning”. She may have also used it for storing food, but I don’t recall. She was born in Oregon, her mother was from Kentucky, and her father was from PA.
I’ve seen it most often in the context of canning.
In the South, ‘put up’ is usually used in the context of canning and preserving, as in ‘I’m gonna put up some corn for the winter.’