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Pork today does not have the same fat content as in yester year...fat makes tender and juicy.

Some times you can get them nice and tender without foil and other times they will be dry and chewy. So the upshot is apply the foil for the last hour or so..

Also spritz or baste .with your favorite solution. Juice, water, vinegar etc..

Rub. Salt, pepper, garlic powder, onion powder, Paprika, brown sugar.then get creative cumin, mustard, five spices, chili powder, cayenne, celery pwder, coriander or whatever. It is important to let meld in the refer at least overnight.

Plenty of diy utube videos about Qing.