I was surprised nobody mentioned this until now. After the straps and loins this is my next favorite thing. I skin it as far as I can before I cut the head off (jawbone or so). Then I just cut the neck right off at the spine, lay it on a table and debone it from there (cut esophogus out too... people don't like that in a roast lol). Then like chuck said you either have one BIG 5-6 lb roast or I usually cut them in half and make 2. Crock pot for 8 hours with taters, onions, celery, carrots, etc.... and the meat just peels off and very good and tender. My buddy just told me about a way to cook one in crock pot then add BBQ sauce for pulled pork sandwhiches. Going to try that next week. Either way, well worth the time for that hunk of meat IMO.