I would like to make this on Sunday but won't be serving it until Tuesday. How does this fare making it ahead of time? What is a good way to rehea...

Thanks for the help! I decided to cook meat until the point where the liquid has evaporated and all that is left is the rendered fat. At that point, I took my dutch oven off the heat and let it cool. I then popped the whole pot into the fridge. Tomorrow I'll put it back on the heat and finish the meat by frying it. I think it'll work fine.

Kristen's answer is golden, but I'd go even lower, say 225 degrees. And definitely have some stock on hand and add a couple of splashes.

I'd recommend covering a pan tightly with foil (or a lid) and reheating gently in the oven (say 250 degrees), stirring occasionally, so they don't toughen or dry out. You may want to ask the carnitas-experienced folks from this recent thread so they can weigh in too! http://www.food52.com/foodpickle/9257-a-question-about-a-recipe-diana-kennedy-s-carnitas