I heated up the dutch oven while seasoning the shoulder. I sprinkled plenty of kosher salt and fresh ground pepper on it, then gave it a rub with some canola oil. I seared all four sides in the DO when it was nice and hot (lots of smoke as a result, so much that I had to open a window). Put it in the DO with a 1 1/2 C of water, cut up potatoes, carrots, celery and onion, and put it in a 225F oven from 8am until 5:50p when we had dinner. Also, I put it in so that the skin was on top, out of the fluid. The meal was DELICIOUS! Even my picky kids ate it! Thanks all for the suggestions. -- Darryl L. Pierce <[email protected]> Visit the Infobahn Offramp - <http://mypage.org/mcpierce> "What do you care what other people think, Mr. Feynman?"