I have come up with a favorite method of cooking these tasty pigs. First I marinade the meat when I wrap it for the freezer. I mix red wine and Dr. Pepper 50/50 and put just enough in the freezer ziplok bags to cover the meat then put it in the freezer. When I get ready to cook some I pull it out of the freezer, put it in the refrigerater and let it thaw for a couple of days. Then I put it on the smoker for an hour or so using mesquite and last I put it in a crock pot smeared well with whatever barbecue sauce I come up and mix it 50/50 with worchestishire sauce. Then I Crock pot it till it falls from the bone. This has made some fine eating on sows up to 300 pounds and all others up to 150 pounds. I have killed some boars that were not that big but smelled so bad there was no way I was cleaning them. Let your nose decide.
