This recipe is extremely moist. Having said that, I would double the cooking liquid; I would also use a broth instead of water to enrich the flavor.
Used vegan butter for my cooking fat and it worked really well. A nice sharp sear on the pork and rich flavor for the onions and garlic.
The spice mix was good but I would like a little more heat. Will probably do 3/4tsp chili next time and may do a dash of cayenne. For a more complex, more "carnita" flavor profile, I might also add 1/4tsp cumin and a dash of cocoa.
I liked the final product as-is. My partner served theirs with barbecue sauce on a brioche bun and it made a great moist sandwich.
