aem wrote:
> 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?
> >
> I don't accept the premise. Slow-cooking per se doesn't make anything
> drier. Overcooking does. -aem

I would have guessed that loss of moisture is what makes things drier.
I guess I'm naive like that.

-bwg