I'm fairly new to cooking red meat - only recently started trying some locally raised stuff. Last weekend I made a Mexican pork recipe that involved rubbing chunks of pork shoulder with a spice blend and citrus juice, wrapping in banana leaves, marinating for 6 hours, then roasting for about 3 hours at 400 degrees. The texture and flavors were incredible - but the meat could have been more moist. How can I increase the moisture without dulling the flavor of the dish? Any suggestions appreciated!