Help cooking hog meat

[bigbuckhunter]

Have a small sal which only weighed around 80 pounds .cooked ribs and
Back straps this weekend on the pit for maybe
3 hours or so not sure temp just cooked in foil till it looked ready
Flavor was there but all meat was tough and chewy. Now I have leg quarter
In elec smoker ate at 200 however it turns off and on
constantly between 180 to 210 ish,have it set for eight hours
Half way thru the temp is stuck at 138 assuming I need to
Reach 160 before its done . Any input my first time cooking
Hog or elec smoker.all did was cover in musterd and rub for several hours
Before putting straight on grate in smoker , adding few
Wood chips here and there also

[Free2Hunt]

Keep going. With pork, I usually pull it between 145 and 150 degrees, then wrap it in an old towel and put it in a small cooler. The meat will continue to cook for little bit and then the juices will reset in the meat.

[Bonesplitter]

One word...cure! Brine the pork for a few hours to overnight depending on how big the cut is. I use morton's tender quick and brown sugar. Smoke or bake at 240 until internal temp reaches 165. You can thank me later! If baking use a roasting rack so the meat doesn't sit in the juices.

[Geezy Rider]

I age my pigs on ice for a week. Then brine overnight. Smoke whole, on an offset smoker for 8-10 hours at 225 degrees or until I can separate the ham from the body with no effort.

[Bowyer]

This is how I like to cook wild pork;
Get one of these

I season the meat, leg quarters, with my favorite rub. Don't skimp on seasoning. Completely cover the meat with rub. Wrap leg quarters in foil, lots of foil and wrap it tight. Place in the roaster, set temp for 250, put lid on roaster and forget about it for 8 hours.
Turn off roaster allow to cool just enough to handle and remove all the bones and cartilage. Ready to eat.
I remove the meat from the stock in the roaster and make barbeque sauce with the stock.