HUmmmm, never occurred to me that someone might cook pork on a Roti w/o hickory wood chunks. Roti or no Roti, I'd be inclined to use charcoal and hickory. Choose your internal temp and cook it L&S until it's reached. If you want pork slices, then take it off before it spends all day. If you want to render everything, then let it go, let it go, let it go. Of course, it should be noted that, I have two Roti's for my 22"ers and NO gasser. Speaks to my leaning toward charcoal & hickory, I guess
SJ