Some pork cuts are just dry and textureless, and slow cooking only makes them more so because these are without connective tissue that softens and tenderizes. In that case, the best option is shredding into fine, small slices and stir-frying them in flavorful oil, with other items that will create the mouth-texture you want and with plenty of seasonings rubbed into the pork itself. In bacon fat, if possible.

~S~