I always cut them into five pieces, cooked them in a crock pot with chile verde, then deboned them, and threw away the bones and used the chile/'chuck for a substitute for machaca in burritos and enchiladas.

I lived in Vermont then and you should have seen my "Woodchuck" neighbors scarf them down (the exotic "Negra Modelo" may have had something to do with it....). Not a lot of Mexican food available in those parts in the '80s. "Woodchucks" HATE woodchucks.