Looking good. I know I have said this on another thread, but in Houston, a couple of Mexican restaurants that are known for their carnitas do it a little different. The slow roast a whole shoulder, than cube it up and deep fry in lard. It is really good. I am sure it is nothing like what you are doing, but pork fried in lard in any form or fashion cannot be too bad.
Primo Oval XL, BPS drum, Weber gasser