If you had a 14lb boneless pork leg, what would you do?

[Smokeville]

So I rubbed it down on Sunday and put it in to smoke Monday morning. At 8pm I transferred it to the kitchen oven and it was ready to FTC at 10am today. I just pulled it -- it pulled nicely -- but the flavour isn't nearly as quality as a butt or even a picnic. It's a lot drier, which I assume is due to a difference in fat or collagen....

Anyway, it tastes not-too-bad, but no awards given to the poor legless pig.

Rich