I've followed this recipe from Serious Eats to make sous vide carnitas. The sous vide step is easy - just leave it in the bag for 12-24 hours. The last step of the recipe is to break up the meat with a fork and put it under the grill for 10 minutes. However when I do this the meat goes from delicious and moist to crispy but completely dried out!
How can I finish the meat and keep the moist meat I spent so long preparing?