Man that Pork pozole verde looks good. Got any more details on your process? I've got a freezer full of these critters, literally, and can only do so much pulled pork and grilled loin. Looking for something new.
After the initial char on the meat on the grill, I put it in my smoker and cook it to 190. Then it goes in the pot uncut to simmer for a few hours. I then debone it, chop it up and return it to the pot with bones for more simmer.
In addition to grilling onions and garlic I grill some tomatillos and add a chopped jalapeno.
Add some lime juice and mexican oregano with the salsa verde and chicken broth. Two cans of white hominy.
It's my favorite wild pork recipe.