If you remove your pork from the smoker, wrap it tightly in foil, then wrap it in a beach towel or blanket before placing it in your "cooler", then it should stay warm for several hours. Remember, it comes off the Traeger somewhere around 205 F, so it will take several hours to cool down if it is properly insulated.
If you think it might get too cool (below 140 F), place the meat still wrapped in foil in your kitchen oven set to its lowest setting to stay warm until dinner.
If you plan to cook large pieces of meat, I highly recommend that you consider getting a vacuum sealer. It would make a great Christmas present. While the freezer Ziplock bags can work, food will keep a lot longer when frozen in the vacuum seal bags. It is easy to reheat the vacuum bags in a sous vide circulator or even in a pot of simmering water on the stove or in a crock pot. Because you cannot get all the air out of Ziplock bags, they tend to float which makes reheating more difficult. When I have used the Ziplock bags, I open them, add a stainless spoon for weight and reseal the bag, removing as much air as possible. The extra weight will counteract the floating tendency.
Meat, whether cooked or uncooked, should not remain in your refrigerator more than a few days. If you need to store it longer, it must be frozen. Because most bacteria are aerobic, they require oxygen to multiply. Vacuum sealers remove most of the oxygen, limiting bacteria growth. That is why they are so much better for food storage. However, some anaerobic bacteria such as the bacteria causing botulism do not require oxygen. Thus, foods need to be kept either cold or hot, even if vacuum sealed.
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