I only keep the loins whole- the rest of the meat I grind into sausage, mixing in 30 to 40% groundbeef with a 20% fat content. I make Polish, breakfast or what they call BBQ sausage in Central California. I buy the casing from a butcher and make my own links.
For the loins I make a Korean Style BBQ sauce/marinade.
1 Cup of soy sauce
3 minced garlic cloves
1 Tablespoon minced ginger
1 Tablespoon Chile oil
Juice of 1 lemon
Chopped green onion
Place the loin in this marinade for a few hours.
Roast over medium hot oak coals
Roast until 160 degrees inside. Let stand for 30 minutes. Serve sliced with marinade poured over it...