I used to cook whole hogs for a now defunct boat club.
It started with a 200lb dressed hog, with a couple fresh hams thrown in because we needed that much meat.
Being in Central Illinois, and also being 30 years ago, we didn't have the Karen's and Ken's who would freak out over seeing a whole hog on the cooker.
As membership dwindled, I started cooking the fresh hams and a belly per ham.
For smaller scale, I found that if you go roughly pound for pound, belly to fresh ham, shredded and mixed, you end up with a finished product nearly indistinguishable from whole hog.
Takes a lot less time, too!
Good luck and post pics of what you decide to cook!
It started with a 200lb dressed hog, with a couple fresh hams thrown in because we needed that much meat.
Being in Central Illinois, and also being 30 years ago, we didn't have the Karen's and Ken's who would freak out over seeing a whole hog on the cooker.
As membership dwindled, I started cooking the fresh hams and a belly per ham.
For smaller scale, I found that if you go roughly pound for pound, belly to fresh ham, shredded and mixed, you end up with a finished product nearly indistinguishable from whole hog.
Takes a lot less time, too!
Good luck and post pics of what you decide to cook!