I agree Bear, we have been doing whole hogs 15+ year we even have a whole hog trailer Rotisserie . But we now prefer just doing pork shoulders . Like bear said better meat and a lot less waste. BUt the cool factor of a whole hog sometimes out ways the it makes sense.They were fine, but it has become our mutual opinion that doing a whole hog seems to be more for aesthetics than anything else.
We changed to doing as many Fresh Hams (uncured), Briskets, Shoulders, etc as needed instead.
That way you get all good meat, and none of the "garbage".
Just my 2 cents.
Bear
BTW: What temp did they use to do a whole hog in 4 or 5 hours?
We use newmans italian dressing and inject about 4-5 bottles into a 200-25- hog.
Robert