The biggest issue you will have, other than putting on on the ground, is getting the meat in the ice chest as quick as possible. The quicker the better for taste when done cooking.
Don't sweat the big pig tough tales, dose the hams down good with a dry rub and inject if you like, then put them on the pit whole for 45 minutes to an hour flipping every 10-15 minutes, pull them off wrap in heavy duty foil put in a decent roaster pan and shove them in the oven for 3-5 hours at 325-250. When you pull the foil you can usually grab the end of the bone joint and shake the meat right off. Depending on the size of the shoulders, we either do them the same as the hams or we trim them and use it for grinding. Back straps, tenderloin, and ribs, well just like you would anything else. When ou are dressing it out you will see a strip of meat from the last rib that extends back to the ham, it is simply thin sinue type meat and we usually just cut straight up the last rib to the loin, and then back to the ham and toss it. There will be around a half inch or so of meat on the ribs depending on how big a hog you get. I usually get the back strap off first, then use a small pair of linb loppers and cut right along the backbone to remove the ribs. Makes a nice easy job, nd the loppers are also good for a quick leg trimming as well.
Skinning is easier hanging but if you can't hang them I have found the tailgate or the back rack of a 4 wheeler, works great as an operating table. I work the hide back from the knee joint on the legs, up to the middle of the belly. s I get one side cut loose and pulled back I roll it over and use the free side to keep the meat clean, while cutting the other side loose. Once I have the hide free, I then do the gutting which allows me to have the hog laying legs up. A bungi cord works great to hold the legs to the cable or tailgate support. When I get everything cut loose up to the adams apple, I pull it out and off the side of the truck with minimal mess. Usually whatever drips or fall out is caught by the hide and pulled off when I finish quartering up the hog.
Look at the link below my sig you can see I have done one or two.