The Duroc I have cooked was cooked the same as any other pork. I think with the exceptiuon of lard hogs, any meat hog will cook just about the same. The one thing that is great about pork, it responds in flavor to how it is rasied and fed. So a lot will matter on feed and raising. The stuff I got was open pasture raised and got lots of varied grain in it's diet. I still cooked normally.
It is not at all like, for instance, grass-finished versus grain-finished beef.