Each year my MBA friends fly into St. Louis and head to NE Missouri for a pig roast. We harvest the pig Friday night (not wild), dress it ourselves, and cook all day Saturday. This year we were fortunate to find a farmer with Duroc’s and we roasted a 140lber. This is a tremendous amount of work, but the end result is amazing. Ill try and find some more photos.
great picture, please post some more
My good friend Matt pulling some shoulder and a little bacon.
Well done! 
This looks awesome