I used to eat little to no meat but tons of fat… The biggest (and pretty much only) challenge in low-carb (as I didn’t want just low-carb, I wanted to eat right so I cut off added sugar, very processed items and much more) was drastically reducing my fat intake. And it still wasn’t good enough and after 14-15 years, there is still struggle. But I am almost content now when near carnivore 
And I do like my lean pork in moderation, sometimes more than other times. Pork loin gets moist and amazing sometimes and too dry other times… No cuts are the same every time. Well beef tends to be more reliable (according to my tiny experience) but I never can know what I get from my pork. The lean stuff may become a moist, lovely roast - or it may become dry. Probably it’s mostly about the fat percentage, it wildly varies in pork even for the same cut. But it can’t be the only reason. Maybe it’s the individual pig or it is from another muscle, maybe the fat is a bit elsewhere and it helps while cooking, IDK.
I can’t afford ruminant meat (often, like every week) but I strongly prefer tender, lovely pork anyway. I like some beef now and then, it’s exotic meat to me (my family mostly cooked chicken or pork as it’s normal in this country), it’s variety and tastes good (unless it’s too fatty, I hate tallow but it’s fine in meat in moderation, it suits ruminant meat)… But I wouldn’t eat it too often. It’s chewy, more work… But it makes awesome dishes like Goulash or the more carnivore-ish beef stew. Yum. It’s like restaurant food to me: very welcomed now and then but I don’t want it often.
Tender pork every day? Oh yeah.
Not everyone handles pork well, my body is fine with it. Lucky.
