I have a boneless shoulder I want to cook this way. I was surprised to see how many recipes call for a boneless loin - tidy but not as tasty IMHO. I've certainly cooked with both many times, but I'm curious. Has anyone cooked both this way, and just how tender does a loin come out of the process? Do you have a preference? It's hard to imagine them falling-apart tender the way a shoulder can be, just because of the grain of the meat of a loin and its leanness.