Roommate shot a 175 lb hog this evening

175#'s is hard to make good IMO, the 35#'s are much easier. Eiher way I would marinate/brine for a long while, dry rub the piss out of it, then slow smoke it, mesquite or fruit wood if possible, spraying with apple cider vinegar or something similar on a frequent basis. Smoke low temp ~200-225 for a while and then wrap in foil for the final few hours depending on the size of chunks you are doing at at time. Slow ond low!!

There's nothing wrong with a 175# pig. I like to take the two front legs and apply a rub - sear on the pit for a while then place in a roasting pan with some onions and bellpeppers. Add water and maybe some beef stock, cover and cook at about 250 - 275 for 3-5 hrs and watch it fall off the bone. Shred, add some juice from the pan to your liking and drizzle with BBQ sauce to taste. You can make sandwiches with pistolets or eat with rice and gravy....etc. Best way i've come up with so far.