Two reasons why your pork is dry or tough. One: you used the wrong cut of meat. Leaner cuts like pork loin and pork tenderloin don't have enough fat or connective tissue to become fall apart tender so they'll dry out during the long cooking process. Add some oil and an extra cup of orange juice to avoid dry pork. If you used pork butt but your meat is tough, it probably needs more time especially if it's a large piece of meat or you have more than the amount in the recipe. Let that big guy cook until it's ready to fall apart, it may need a couple more hours.