I have noticed that English-related cultures use an oven much more than say French or Spanish or German cultures. My question is specifically for stews. In English recipes you read often that putting the pan in the oven afters searing the meat on the hob "cooks the meat more evenly", if there is any explanation at all.  I dont understand that. Meat in a liquid just below 100 celsius is, well meat in a liquid, no matter where the heat comes from. I experimented and I personally did not taste any difference. But maybe I an wrong? Does anyone have an explanation why an oven is used to make stews for taste improvement? 
Being Filipino, I totally applaud you for such an excellent choice of an entree. The enemy of all fried food is moisture. Think of...potato chips. Immediately after you fry, make sure you let the food cool at room temperature before packaging. I would store the lechon in a non air-tight container, like a KFC bucket/box with parchment paper. Paper bags are good options as well. After the food has substantially cooled, feel free to refrigerate. Don't put your lechon in a sealed tupperware container while hot, as condensation from water evaporating from the meat while it is hot will often form and make your food soggy. Bring on the Mang Tomas and have at it. 