Side story: I few months ago, I had the best carnitas I've ever had at a random taco truck. I asked him how he cooked it. Lemon and salt. That's it. I had a hard time believing it, but... I couldn't actually detect any flavors other than lemon. This cook was an attempt to recreate it, and I think I got it perfect on the second try. The most important part: flavor concentration. After seasoning 1 1/2 inch cubes of pork shoulder with smoked salt and lemon juice powder, I roasted them at 145F for 4 hours to dehydrate them and concentrate the flavor. The goal here was to pick a temperature where the water would evaporate faster than it was squeezed out of the meat by the heat. My first attempt was at 165F, but that resulted in a considerable amount of juices in the bottom of the pan. You can see a fair amount of color change and size reduction between the first and second photos.…