Tony,
I cook them on its back. I also wrap a couple splits in foil and put one under each rib cage to hold the juices. I have a wooden serving tray, cover with kale, put on a couple sawhorses for guests to take photos. Then I bring it back to my prep table to pull and mix as mentioned above.
I do reserve the cheeks for the guest(s) of honor though as it is the best part and they are footing the bill.
I also have a $1,500 additional labor charge for doing a pig roast because of the time/labor involved.