I have a question about the recipe "Diana Kennedy's Carnitas" from Genius Recipes - I followed the directions to a T, but my pork pieces turned out extremely hard and crisp, almost like little blocks of crunchy bacon. (Tasty, but not the texture I was going for...)
What may have caused this? Did I over cook? Is it possible the pork shoulder had too much (or not enough) fat on it?
Many thanks for any thoughts...I'd like to try again....
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