Last time I checked - Pigs' legs are much shorter - therefore, much closer to all that gunk!
It's funny, I had never had shredded pork bbq (let's leave out ribs for now) until a couple of years after moving here. Who that is now my wife is from West TN and all she had growing up was shredded pork and fried catfish, so our first date was to a fried catfish place and was surprised to find fried whole fish brought to my table - never had that before. The next date was to a bbq joint (and I mean joint - it wasn't a restaurant by any means - sort of a dive bar with a smoker). Since they had no idea about brisket, I had to settle for a shredded pork sandwich. It has a thin spicy vinegar sauce with just a hint of tomato in it. I said not bad! Was our go-to place after that. It was somewhat of an eyeopener because of what I had heard about TN bbq, didn't leave me with a high expectation. It closed down a couple of years later, and ever since it is sweet, thick, sweet, ketchupy, sweet, tomato pasty, sweet stuff on the pulled pork around here. Not a fan, but will eat when I am starving to keep from dying. Used to go to "pig-pick'ns" - a big masonry contractor would do them in his yard a couple of times a year. The first pit-master he had used a vinegar/onion/beer mop and it wasn't bad. When he retired, the next pit-master used some sweet tomatoey based baste and sauce - and I quit going. One lesson, I've taken from the whole-pig cooks I've been to, is to be sure the pit-master knows how to cook it. And you better get to the pig early to get the good parts. I've had some way overcooked and dry, and some way undercooked in areas.