turned out great if i do say so myself. injected a 13 lb. pork shoulder full of beer and spices. deep fried it like a turkey. removed the bit of skin from around the shank and made cracklins out of that too. yummmmy didnt cook it quite as hot as a turkey, around 250 for about an hour till internal temp hit 160 degrees. cranked up the heat the last ten minutes or so just to get the outside of it all nice and crusty.