I have now done a Luscious Lawson recipe 3 times using a 7/8 Kg shoulder
and they have never turned out dry. They cook slowly for 23 hours with
1/2hr of high eat at start and finish, perhaps it's the crust that seals
in the moisture ?

Steve

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?
>
>