I made a Cuban pork roast Tuesday night. Not a totally authentic one but it was good just the same. It was a 3 1/2 lb boneless shoulder pork roast and I started it out on a V-rack over a piece of stoneware. 350f indirect on top of the plate setter. I did have spacers under the stoneware.
When it had been on for about for a while I added some potatoes to let them bake. But now the V-rack wouldn't fit back over the stoneware so I just went commando and let the potatoes be the roasting rack. It worked perfectly.
Finished in about 3 hours.
It all worked out very well. I think the potatoes benefits from having the roast dripping it's rendered fat onto them. I made twice baked potatoes while the roast rested.