Question about cooking carnitas

Ive cooked carnitas several times in lard, and i usually broil or finish frying in the pork fat to get crispy bits. What i tend to find is, whilst delicious, the meat lacks a lot of moisture that you would get in other types of shredded pork. Is this a feature of carnitas generally, or is there a tip to stop them losing a lot of the moisture? Admittedly in my most recent batch i had to cook on 190 for 4 hours to speed it up as i didnt have time to low and slow confit it, which could be the issue? submitted by /u/stickeatinggoose