I almost only compete in South Carolina BBQ Sanctioned events, and as far as I'm aware, they don't have any rules against parting the pork, weight limits, reheating and all of that, like the KCBS does. Every single contest I've cooked (and won awards at) we've always cooked whole butts, always turned in pulled, sliced, and chunked pork. And I'm willing to bet every other team that cooks SCBA does the same thing, or at least very similar.
My point being, is that just because the parting rule might go away in the KCBS, it doesn't necessarily mean that grilled or ground or whatever pork is going to start winning any contests.
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