I haven't found much information about making a pork shoulder in a DO but cuban style. When I say cuban style, I mean not pulled BBQ, but rather meat that is well seasoned and not falling apart in strings, but rather one is able to make nice slices of it. I have found recipes online to use a dutch oven, but they mean more of ceramic pot to cook it on the top stove. Where does this all come from? Well, I've been wanting to build a caja china to roast a full pork, but then while thinking about it, it came to mind that the dutch oven works similar to a caja china. If you don't know what a caja china is, look here: http://www.steamykitchen.com/17350-pig-roast-in-la-caja-china.html Could one get that crispy pork skin in a DO? Would I just put charcoal on the top and none on the bottom like in a caja china? Thanks for any information!