Store meat in marinade or after cooking (for taste)
Marinades are surface treatments.  However, many marinades contain salt.  Salt does penetrate proteins. Over time, you will get a more &quot;cured&quot; flavor and texture.  So, your pork might begin to resemble the structure of a cured or brined pork product. You may or may not want this result.  On the other hand, some marinades contain ingredients that denature proteins and impact the texture of the product in a way that makes them more &quot;mushy&quot; over time.  For these reasons, I would marinade for the prescribed time, then cook...then store (not in the marinade, and especially not in the same marinade that was used for raw proteins), if not eating or if you have any left over.