On Sat, 20 Jan 2007 14:58:37 GMT, "Tom Del Rosso"
> wrote:

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

Keep it covered....completely...and don't peek. You should be using a
braising technique.

braise
[BRAYZ]
A cooking method by which food (usually meat or vegetables) is first
browned in fat, then cooked, tightly covered, in a small amount of
liquid at low heat for a lengthy period of time. The long, slow
cooking develops flavor and tenderizes foods by gently breaking down
their fibers. Braising can be done on top of the range or in the oven.
A tight-fitting lid is very important to prevent the liquid from
evaporating.



The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.

As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!