Local store here Stauffer's has whole pork loins bones in (looks like the Fred Flinstone cut that tips over the flint mobile in the begining) for cheap this week @ $1.29lb av weight 17-22lbs. Other than cutting them up into chops and the obvious loin roast and for that price (cheaper than I can get Butts for) grind it up for sausage, anybody ever leave one whole and cook it up?