A few years ago I went to a rod-run (outdoor car show) with my brother-in-law. At the dinner and dance they served up what I guess you'd call pulled pork but it was served inside the pig carcass. The whole hog was on the table, split down the back and filled with the meat. Some people were somewhat turned off by the looks of it but I thought it was great. How did they get the meat out of the hog and leave the 'shell' intact?