So in Italy Crock Pots don't exist. I know, it sounds weird... But its just not something very many people are interested in doing here. So unless people start passing around the hat for a Crock Pot fund for me; I guess it'll be a while before I have one.

This means I've been trying to get the same effect out of my oven. Every time I try to slow-cook something in my oven it always comes out gray and shoe-esque. What should I do? How can I avoid this? Am I damned to a life without pulled pork?