After giving this some thought, if the purpose of the pork category is to cook a large piece of pork vs turning it into a pork grilling event Here's how I'd rewrite the rule:
Legal pork shall consist of bone in IMPS shoulder #403 and it's derivatives ( 403B, 403C, 404, 406, 406B, 406C, and 407) with a raw weight of at least 5lbs.where the animal has been broken no further rostral than Cervical vertebra C3 and no further caudal than thoracic vertebra T1 (the first rostral rib).
The pork entry must be cooked whole and intact with no butterflying, spatchcocking or other types of complete or partial separation. Processed pork (pulled, sliced, chunked etc) is not permitted to be in the competitor's cooker until 45 minutes prior to the official pork turn in time. Competitors found with processed pork in their cooker prior to the above time window will be DQ'd in the pork category.
- The first paragraph defines what's legal with no loopholes
- It's easy for the meat inspector - is there a bone in it? (Collars are boneless)
- The second paragraph eliminates the ambiguities and angle shooting that goes on now.
- Spot checking is easy - we should all know what an intact pork butt / shoulder looks like by now. Reps can spot check 10 cook sites in under 30 minutes
- The 45 minute window is easy to enforce and gives the cooks the ability to heat final product / set sauce
Yes, 95% of compliance is still based on competitor integrity, but the rules need to be easy for the competitor to understand and for the event staff / reps to spot violations.