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

When I do pork shoulder (smoked, on the grill) I first do a dry rub, overnight. When
the smoke box is perfect and the temperature just right, I put it on the grill,
unwrapped. When it's caramelized all around, I begin basting it with a apple cider
and spice (usually the same as the rub) combo. For the last hour, I double wrap it in
foil after generously basting with the cider. It's never dry, and always very good.


kimberly