There are two places you can go wrong when making Dutch Oven Carnitas. The first is cooking with intense heat. If you let your braising liquid come to a boil it will actually push the natural juices out of the meat and cause the connective tissues to toughen up. This will leave you with dry, tough pork. The second place you can go wrong is when you are crisping the shredded pork. Using the broiler is a very easy method, but you should really pay close attention to the meat as it cooks. Use low broil only, and make sure your sheet pan is a good six inches away from the broiler.