Preparing slow cooked meats for the next day This may be a basic question but I have never done it before (I have slow cooked meat before just not for the next day): I want to prepare different slow cooked meats, beef, pork and a lamb leg, for the next day that is going to be an out doors picnic. I know pulled pork keeps well when refrigerated but I also kept a beef joint in the fridge that felt a little dry the day after until reheated.

Could you offer any advice on achieving this without losing succulence or flavour on the next day? My idea so far is to cook them one by one then transfer them to a sealed container to preserve their moisture until cool then refrigerate until next day then prior to heading to the picnic reheat the meats for a short time to warm them up and have the juices flowing and be on my way.

Thank you
I would suggest you follow your plan, but reserve and refrigerate the cooking liquor to reheat the meat in, which will help with restoring juiciness. 

However, be very careful when reheating and keeping meat warm. The meat should not be in the danger zone (5-60°C/40-140°F) for more than 2 hours, cumulatively, throughout its 'lifetime'. You should avoid moving the meat through the danger zone too often as well. This means you need to cool the meat quickly, reheat it quickly, and minimise the time it takes to get to the plate. If you've got a long drive to your picnic, or it's going to be a while before you eat, I'd consider serving it cold instead.