depends on the size of the pig (or Hog).

A pig , I will usually B.B.Q the 1/4's.
if it is big,I BBQ the ribs,and sometimes the quaters.

depends on how you dressed it. did you leave the backbone whole? if so you can slice it and have pork chops.
You can leave the hams whole and bake them or if not to big (a pig or small shoult)season with salt and pepper,garlic powder,lowery's seasoning,put in skillet and brown on all sides then , put in a crock pot and cook overnight with onions and carrots.make gravey with the liquids you have in the crock pot.

you can also slice the hams and cook in the crock pot.the reason we do this , is sometimes the can be a little tough.

the shoulders mostly have to be BBQ or baked in the oven in a bag.

we catch and trap a lot of hogs each year;(mainly to get them off our deer feed).last year I traped about 60 head.some I made into sasuage and smoked,some we BBQ;some we gave to needly people.
we cook them every way you can;we have even cooked them in a pit with coals over them.

they are good most any way you do them.yo just have to watch , because, they cane be tough.

"If I can help any way ; just holler"