It really does help to have them all the same size. The smaller size also makes them ready to toss on a corn tortilla after cooking. We just use some S & P and some garlic powder right after they come out. Instead of lime, use an orange and hit the meat with some fresh squeeze right after they come outta the oil. The sweet citrus seems to go better with the carnitas than the sour. Well, this only means one thing..............you need to try them again.
You can also inject or marinade the chunks before frying and that will help with flavor as well.
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Miss You, Marty! RIP