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?

Obviously you have zero experience because even the lowest culinary IQ
RFC pinhead knows (or should know) that those two cuts are as different
as different can be... ham essentially has all its fat concentrated on
its exterior with a very lean interior while shoulder has some fat on
it's exterior but has a great deal of its fat dispersed about its
interior... very different cooking techniques are employed for each.
And I have no idea what you mean by the very innocuous term
"slow-cooking"... unless you mean in a slow cooker (crock pot) slow is
relatively meaningless, how slow you tawkin' and cooking how?

Pork shoulder braises and BBQs well but doesn't do well dry roasted,
and I definitely wouldn't braise or BBQ a ham... only dry roasting does
ham justice. Probably the best method for preparing flavorful, juicy,
and tender pork shoulder is to use it for making sausage.

Sheldon