Thanks I appreciate that..

I save the back strap for frying..

the front shoulders I put in a slow cooker for 9 hours and dump an entire bottle of Greek peppers in it.The vinegar in the peppers..tenderizes the daylights out of any roast..it literally falls apart..then my wife makes barbequed pork out of it..

The back hams get ground up for sausage..or slow cooked..