It's true. Who among us doesn't get excited about bone-in cuts of meat, especially one that's got fat and skin, where you can still see the lines of the different muscles? It's barbaric, which I find most exciting. And instead of having to carve the meat from the bone as you would with poultry, when you braise it to a meltingly delicious doneness, the meat falls away from the bone, and you shred it. Easy, really.