To cool a cooked 10 lb pork roast before refrigerating, you should?

Cutting the roast into smaller pieces is the most effective method for cooling. When food is cut into smaller portions, it increases the surface area and allows heat to dissipate more quickly. This rapid cooling is essential to help prevent the growth of harmful bacteria that can thrive in the temperature danger zone (between 41°F and 135°F).

In contrast, covering the entire roast might retain heat, slowing down the cooling process. Placing the roast in a deep pan on the bottom shelf may not provide adequate air circulation, which could also prolong cooling time. Immersing the roast in a warm water bath is not advisable, as it could maintain the temperature within the danger zone, leading to potential food safety issues. Thus, cutting the roast into smaller pieces is a safer and more effective method for ensuring that it cools down promptly before refrigerating.