I always try and pull the pork the same day I cook it. Then I either pan it up and foil it for safe keeping in a iced cooler or fridge or cool it and bag it up.
In your case I would have pulled the pork while hot, panned up in foil 1/2 pans (easier to store and manage in general) covered in foil. Make sure you put plenty of that strained juice goodness back in...it ought to be pretty wet. A couple of hours before serving I'd fire up the OVEN (unless momma is using it) and heat the pans up at 350 or so until 165.
But, that's just the way I'd do it. Your mileage will vary.
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