Whole Hog Box

Fill it up and make it look nice. Put some bacon in there if you can.

I've competed in a few whole animal divisions at KCBS comps. There hasn't been a requirement as to having a variety of cuts/sections in those contests. Four different cuts does present a challenge. Loin is going to be simple enough to slice and fit 6 pieces money muscle style down one side of the box. The ham would be even a thinner sliced combination down the other side. Some pulled shoulder with nice bark at the top, and I will throw in the idea of pulling strings of the belly meat and rolling them around your little finger into cones to round out the 4 cut requirement.

Tough assignment to fit all that. Best of luck. (keep the garnish thin in the box to give the most room maybe?)

Ditto on all of the above. I wouldn't use any garnish, unless it is required.

never did it, but are you going to include any ribs?

Ribs are hard to maintain the texture you want. Ribs usually get over cooked.
If you can part out your hog when you cook, then problem solved.

Ron