Tom Del Rosso wrote on 20 Jan 2007 in rec.food.cooking

> Slow-cooking a ham or pork shoulder makes it more tender, but also
> more dry in my experience. How do you keep it moist?
>
>

How are you cooking it? If cooking uncovered it will dry out. I frequently
chuck picinic rolls (made from pork shoulders and brined to resemble ham)
in a crock pot and cook for about 8-10 hours on high with lid on. I'm not
sure of the exact temp of the crockpot but believe the high setting is
below 300F. The meat is quite tender and NOT dry when I remove it...It is
so tender it falls apart into chunks if you don't use silicon oven mitts to
remove it from the crock. I add no liquids to the crock... nothing other
than the picnic roll and some seasoning.

The same or simillar effect can be reproduced in a regular oven if the
oven temp is 275F-ish and the roast is in a pan that has a good fitting
lid.

Look for pork shoulder braising recipes on the web.
Since braising is the art of slow cooking, perhaps finding some basic
instructions on how to do it might help also.