With no complex preparation likely, I would guess marinated and then roasted. Maybe just a great piece of pork?
If you want to get more complex, I can imagine various injection, roasting, sous vide, vacuum brining techniques that would drive flavor deeper into the meat.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."