I think all the change did was bring pork more into alignment with the rules for the other meats. You can tear all the other meats into whatever shapes or sizes you want and now you can do the same with pork albeit after it has been inspected and proven to be a butt, shoulder or picnic that is at least 5 pounds.
If someone wants to part it up and cook it, have at it. I don't see it being any different than separating a brisket, making spares into St Louis, or muffin pan chicken. If anything I think it allows some more options to cooks, which isn't a bad thing.
"What sort of people are these charcoal masters? They behaved badly and were unconcerned with appearances. Their hair was long and unkempt and their clothes were wrinkled and old. They drank beer to and from the crab house and they made rude noises while we cooked." Tao of Charcoal