Never was much on wild hog ham but shot a 80-90 lb sow this year and kept the hindquarters/backstrap. Gave one hindquarter to Geno and kept the other one. Talked with all my buddies about how the cook them. Not one said anything about a crock pot. So, I figure what the heck if it isn’t any good nothing lost. I was wondering if it would make it’s own juice but didn’t add anything and you would have thought it was a normal beef roast-plenty of moisture once it was done. De-boned it but keeping it in one piece. Seasoned pretty heavy with dry BBQ seasoning, layed it open and put onion/jalapeno folded it back, then more onion/jalapeno on top. Crock pot 3 hours on high then 4 hours on low, pulled out and removed any fat (surprisingly only a handful), shredded, then back in crock pot with a small bottle of sweet and spicy chipotle BBQ sauce for another hour. Don’t think I have ever had better pulled pork anywhere. It is a must try for you wild pig eaters.