The key to cooking hogs is to dress them cool the carcus quickly. When cooking remember they'll typically have very little fat, so don't over cook.
If you want to BBQ, remember LOW and SLOW; wrap in foil when they're about 20 degrees below the desired temp to prevent drying out.
Also, if you're going to make sausage you'll want to add fat....about 15% will keep it nice; or add domestic pork at a 60/40 hog to domestic pork ratio.
Hope this helps.
Loin- Marinate in Stubbs Pork Marinade, grill to about 145 internal temp.
Ribs- Low and slow, with your favorite rub, followed by a mustard coating, foil wrapped with a little apple cider vinegar, until they just about fall off the bone. Sauce and finish on a hot grill.
Remaining meat: I just cut the hams and shoulder meat into chunks, and make carne asade with my Sous Vide (I'd have to look up the recipe). Shred it, and put it on a tortilla with fresh made pico de gallo.
1 (3½- to 4-pound) boneless pork butt roast, trimmed and cut into 1½-inch pieces 1 tablespoon Kosher salt 4 ounces dried New Mexican Chiles, wiped clean, stemmed, seeded, and torn into 1-inch pieces
4 cups boiling water 2 chicken bouillon cubes
2 tablespoons honey
2 tablespoons distilled white vinegar
5 garlic cloves, peeled
2 teaspoons dried Mexican oregano
2 teaspoon ground cumin
½ teaspoon cayenne pepper
1/2 teaspoon ground clove
Toss pork and 1 tablespoon salt together in bowl; refrigerate for 1 hour.
Place chiles in medium bowl. Pour boiling water over chiles, making sure they are completely submerged, and let stand until softened, 30 minutes. Adjust oven rack to lower-middle position and heat oven to 325 degrees.
Drain chiles and reserve 2 cups soaking liquid, add 2 chicken bouillon cubes. Process chiles, honey, vinegar, garlic, oregano, cumin, cayenne, cloves, and 1 teaspoon salt in blender until chiles are finely ground and thick paste forms, about 30 seconds. With blender running, add 1 cup reserved liquid and process until smooth, 1½ to 2 minutes, adding up to ¼ cup additional reserved liquid to maintain vortex. Add remaining reserved liquid and continue to blend sauce at high speed, 1 minute longer.
Combine pork and chile sauce in Dutch oven, stirring to make sure pork is evenly coated. Bring to boil over high heat. Cover pot, transfer to oven, and cook until pork is tender and fork inserted into pork meets little to no resistance, 2 to 2½ hours.
Using wooden spoon, scrape any browned bits from sides of pot and stir until pork and sauce are recombined and sauce is smooth and homogeneous. Let stand, uncovered, for 10 minutes. Season with salt to taste. Serve with lime wedges. (Leftover pork can be refrigerated for up to 3 days.)