tenderloin is delicious, but with slow roasting you will probably want something with a little more fat.
hmm, maybe rump or shoulder?
if your butcher is good, tell him your plans and he will recommend the perfect cut.
tenderloin would need much less cooking, but it could dry out, and that will leave you with an expensive piece of dried meat.
now, the fatty meat will take some work to get it prettied up, but it will be the most tender and flavorful.
I welcome any and all recommendations from the 'dirty south'.
LOL
I am no expert for sure. and have dried out some pork by overcooking.
Beth