The original intent of the pork rule was for the PitMaster to demonstrate their abilities in cooking the whole shoulder or one of the 2 halves typically available (the whole picnic or the whole butt). Trimming into muscle groups was never the intention. The cook became creative and further separated the shoulder into muscle groups making it easier to cook. The rule changed by add minimum weight and no parting. Once again the cook's become very creative in their trimming by using partial parting into separate muscle groups than demonstrating actual cooking skills. The rule has been stretching beyond its flexibility in a sport centered on honesty and integrity than rule watchdogs in every camp.
Pork shall be the whole shoulder or one of the two halves (Picnic or Butt) having a minimum weight of 5 pounds after trimming. Separation of muscles before cooking is complete is prohibited.