Oven roast and fried chops. Any roast you should stuff with garlic. That wild pig meat would go fine with venison in Field & Streams' Ultimate Deer Camp Chili recipe!

Congrats on the hogs and breaking the curse David. Sorry I'm no help with the recipes, I can help eat them though if you want.

brine a chunk of the shoulder with whatever salt/sugar ratio you like, herbs and other aromatics. stick said chunk in a very low temp smoker or oven (Nothing hotter that 220F). If you have a meat thermometer with the heat proof cord, set the alarm for 200 degrees. 160 is where trichinosis is gone and most pork is safe to eat, but that slow climb to 200 will really break down collagen into that lip smacking goodness we all love. Plan on 1.5 hours per pound at that lower heat range and keep a foil pie pan full of liquid in the bottom. Rub? I'm a kitchen sink guy when it comes to rubs, throw it all in but make sure you touch on the 5 pillars of rub : brown sugar, salt, cumin, chili powder, and dried onion. you can shred this for pulled pork, or let it cool down and chill overnight in the fridge. the next day you can slice it like a roast and warm it up in the oven. Invite the neighbors and dine on fine swine.

Throw a cup of Allegro, 2 tbsp of honey and a habanero pepper in a blender and pour it over the backstraps 6-8 minutes before you take it off the grill. Top it off with a light shake of a 1/2 part cayenne powder/salt mix...

...I can't remember the last time I made it to a plate before it was all gone.

Jerry A I think you mean a Caja China Box? I haven't used one but people say they are great and an easy way to cook smaller whole hogs.

My favorite is to make Italian style sandwiches. Cut a large roast into smaller pieces, 2"x 2" or so, it doesn't really matter. Layer these pieces in the crock pot with a diced slice of raw bacon, 1 large onion, 1 green pepper, several crushed cloves of garlic, a packet of the dry Italian dressing mix, a splash of lemon juice or cider vinegar, and a few shakes of your favorite hot sauce. Cook at least 4-5 hours until the meat is tender enough to pull apart with two forks. Remove all the meat and shred, like pulled pork. Return to the liquid in the crock pot and cook for an additional hour.

Serve on sub rolls with hot sauce and peppers. Provolone cheese is optional.

Bone the ham, season with herbs and spices of choice, and stuff with a pound of breakfast sausage that has been mixed with a bag of Craisens. Tie it up with butcher's twine and place in a slow-cooker or Dutch oven with a bottle of beer, a sliced onion, and a sliced apple or two. Cook low and slow all day.

You can find F & S Ultimate Deer Camp Chili on line if you do a search.

Wild hog is the best! I've turned mine into Italian sausage and Polish sausage, both are excellent. For large cuts like the shoulder or ham I use a simple salt/sugar brine, 1 cup of each per gal of water. I let it sit in the brine for a few days before cooking.
When the meat is removed from the brine be sure to rinse it thoroughly or it will be too salty.
Let the surface dry until it becomes tacky then apply your favorite dry rub. My preference is Jamaican Jerk seasoning but any barbecue rub will work.
Then I smoke at around 225F for several hours, until it has an internal temperature of 160F. I'll use a thin mop sauce to keep things moist, lemonade, pineapple juice, something like that. Apple juice is a classic.
My wood of choice is Pecan but Apple works great too. Lotsa ways to cook a pig, and they're all delicious.
Congratulations on your success!