Shred the leftover pork or cut it into small pieces.

In a small bowl, combine the orange juice, fresh lime juice, garlic cloves, chili powder, cumin, oregano, kosher salt, black pepper and optional red pepper flakes.

Heat 1 tablespoon olive oil in a large frying pan or cast iron skillet over medium-high heat.

Add the shredded pork and pour the citrus juice and spice mixture over the meat. Toss well.

Cook for 3 to 5 minutes, stirring occasionally. The pork will be hot and most of the liquid will have cooked away.

Spread the carnitas meat into a single layer. Let it cook without stirring for 1 to 2 minutes, or until the bottom develops crispy edges.

Flip sections of the pork and let the other side cook until golden brown. Add the remaining olive oil if the pan gets dry.

Finish with additional fresh lime juice if desired and serve hot.

Preheat the oven to 425°F.

Combine the orange juice, lime juice, garlic and seasonings in a small bowl.

Toss the leftover pork with the citrus mixture and 1 tablespoon olive oil.

Spread the pieces of pork in a single layer on a baking sheet or sheet pan.

Bake for 8 to 10 minutes, until the pork is heated through.

Turn the broiler to HIGH. Broil for 2 to 4 minutes, watching closely, until you have crispy pork carnitas with browned edges.

Toss the pork and return it under the broiler for another minute if you want even more crispy perfection.

Preheat the air fryer to 375°F.

Combine the orange juice, fresh lime juice, garlic and seasonings.

Toss the shredded pork with the seasoning mixture and 1 tablespoon olive oil.

Arrange the carnitas in a single layer in the air fryer basket. Work in batches if necessary.

Air fry for 5 minutes, toss and cook for another 3 to 5 minutes, until the pork is hot with plenty of crispy edges.

Serve immediately with lime wedges.

The slow cooker is a great way to season and reheat a large batch of carnitas, but you'll still need one extra step for crispy carnitas.

Add the leftover pork to the crock pot.

Combine the orange juice, fresh lime juice, garlic and seasonings. Pour the mixture over the pork and toss.

Cover and cook on LOW for 1 to 2 hours, just until the pork is hot and has absorbed some of the amazing flavors.

Transfer the pork to a sheet pan using a slotted spoon.

Spread it into a single layer and broil for 2 to 4 minutes, until the edges are golden brown and crispy.

Don't slow cook the pork all day. Unlike a traditional slow cooker pork carnitas recipe...this one doesn't start with raw pork shoulder or pork butt. We're starting with pork that's already cooked. A short time is all we need to turn it into easy pork carnitas.

You can also use an Instant Pot or pressure cooker to quickly season and reheat the leftover pork before crisping.

Pour 1 cup of water into the bottom of the Instant Pot and add the trivet.

Place the leftover pork in an oven-safe bowl that fits inside the pressure cooker.

Combine the orange juice, lime juice, garlic and seasonings. Pour the mixture over the pork and toss.

Place the bowl on the trivet and lock the lid.

Cook on HIGH pressure for 2 minutes.

Carefully perform a quick release.

Transfer the carnitas meat to a baking sheet and spread it into a single layer.

Broil for 2 to 4 minutes, until you have juicy pork carnitas with crispy edges.

Instant Pot Note: We're using steam to reheat the pork rather than pressure cooking the meat from scratch. Keeping the leftover pork above the water helps prevent it from becoming waterlogged.

Thaw overnight in the refrigerator. Reheat and crisp using the skillet, oven or air fryer directions above.