How to cook a whole hog so you get a variety of flavours/textures

[longwayfromhome]

Thinking of doing a small pig, maybe 35-50 lbs dressed, spread over the two racks in the WSM, with the head hanging underneath the top rack.

I have eaten parts of a few whole hogs in my time, usually cooked on gas I admit (but not all). My feeling is that for any given one of them, all parts end up tasting much the same, one end to the other...with much the same texture. They are very nice, often slightly tasteless, and all falling-apart pulled style.

Now I am happy I can get some decent flavour into it with some injections etc, but what about the texture. I am thinking that since I'll have to split it into two, I could cook (say) the bottom rack longer to be pulled, and the top to slice.

For serving I do want to reassemble for a few minutes, a disjointed pig!

Thoughts and suggestions?

 

[captndan]

Time cooked and method will not effect the finished product per say. The idea is for whole hog pulled pork. All the parts are pulled and then mixed together. Different parts have a slightly different flavor and texture. Don"t forget to use the bark. This goes very well with a vinegar red pepper sauce.