There were a few differences in making the pork carnitas and the chicken version. First, because the chicken breast has more surface area compared to the pork shoulder you need to cut the salt down in the rub or it will be too much. Next, the pork cut has more fat on it so in order to keep the chicken from drying out I like to shred it about 30 minutes before I want to serve it-this lets it soak up the juices better and keeps it moist.