How to make extremely dry pork more palatable? 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.
I'd use it as barbecue. It should shred fairly easily; if not, I'd gently steam it until it does. If it's so dry that it can't be shredded, it probably can't be saved, though you might be able to get satisfactory results with chopping.

All it needs is to be warmed in the barbecue sauce, requiring no further cooking. Include some of the juices and fat that came off of the pork during the initial cooking. Serve on white bread or soft sandwich rolls.

The same procedure would work with many different sauce profiles. A Mexican-style sauce would make it a great burrito or enchilada filling. An Italian-flavored tomato sauce can be served atop pasta. Mix it with a curry sauce and serve on rice. In each case, it just requires shredding/chopping and heating in the sauce.