I always 'process' my own. If you've done deer, you won't have any difficulty with a hog. I just throw the carcass into an ice chest with a couple of bags of ice and bring it home. I usually cut it up the next day. I just cut the meat off the bone in chunks, then wrap it up and mark it with a description like rump roast, loin, shoulder, stew chunks, or whatever.

When I get a really big hog I'll cut the back bone in half just behind the ribs so that I can then nest the two pieces in my ice chest. If you're going 16 hours you'll probably want to stop somewhere around halfway or so and add a bit more ice, but I don't think you'll have problems.

As for cooking, you need to cook it slowly but well. The rock-bottom absolute minimum internal temperature requirement is 140°F, but to allow for variations, thermometer error, etc. go for at least 150°F. Me, I cook everything to no less than 160°F, checked with a digital meat thermometer.