As long as you cook it some, get it into foil, and get it to 190 degrees. I'll refer you to the Mixon Method for cooking just about everything except a whole hog.
Naked, it won't taste worth a hoot because you haven't actually rendered the collegen to give it flavor. It will produce pulled pork though. Make it swim in an overly expensive sauce and you've got competition quality meat.
:P (Kidding... Honestly, I'm just kidding.)