Originally Posted by 3 Olives
It's really tasty meat. You can smoke it like ribs but it cooks much faster. I remove the cartilage and usually use mine for beans. I usually have a little excess and that makes a great snack. There's a Man vs Food episode where a restaurant grinds it up to make ground pork burgers (they are famous for them).
This is what I do.
Minimally, over salt, over pepper and slightly oversmoke and use in beans, bean soup, greens, green beans, etc. Use in place whenever ham hocks or salt pork is called for.