Gutless here too. I even do it that way with deer and pigs down on my hunting property that I can drive right up to. I keep meaning to make a table just for skinning and quartering them at my campsite to save me from bending over them. I've done a few pigs on my tailgate and that saves the back a little. I skin one side then remove the quarters and backstrap and other decent meat (the neck has quite a bit of good stew meat on it) then flip them over and repeat. I generallly get the tenderloin, but on some smaller pigs I don't bother with it.
Here's the last pig that I did that way -
http://padens.com/v-web/gallery/album07/piggie_half I even took the ribs off that one. You can also see how tiny a pigs lungs are and how they are nearly completely covered by their front leg.