I cooked a pork shoulder sous-vide for 24h and sadly It came out extremely dry. I think it's due to cooking it in a citrus heavy marinade and removing a bit too much of the fat cap.
So now I have a few pounds of really dry pork and I'd rather avoid losing it.
How could I further process/cook the pork to make it less dry and more palatable?
I was thinking stew or chilli, but I'm not sure if that will dry the meat even more.