I'm making a pork shoulder roast from Batali's Babbo cookbook and the recipe calls for coating the roast with a pancetta/herb mixture and then searing it in a dutch oven. Then adding wine and tomatoes, etc. But then it says to cook it on the stove for 2 hours...why not put it in a 375 degree oven? Wouldn't that make more sense and keep it moist? I would never disagree with Mario but am I missing something?