We shoot a lot in Texas, too. I've shot a few hundred which is definitely shy of a few thousand. To me the question is always: funky or not funky animal? It is not entirely size dependent. The best wild pork I have has been from 200 lb females that were very fatty--the neck meat looked like Kobe beef. But I have had horrible tasting pork from those size animals as well.

And I've had bad pork from smaller pigs, even 40-50 pounders. It seems to be some combo of diet and genetics that no one I know has really figured out. Maybe someone else has.

If it's strong you can usually tell just by cooking a small piece or a small piece of the fat. Right away, you will know how to treat the meat from that animal. Though often the lighter meat on a smelly pig is still just fine. The dark meat needs to get the curry treatment, I'd guess. Even Pozole doesn't quite seem to cover it up.

Here is a recipe I invented at 2am one thanksgiving morning, after realizing we didn't have enough food for extra guests.
One (frozen) pork leg (shoulder or ham). Frozen is fine.
One big roasting pan.
Sh*tton of rosemary, sage, thyme, whatever herbs you have in the yard. Talking bigazz handfuls, I'll use 2-3 long entire stalks of rosemary. And a bay leaf or two.
Cover 1/2-3/4 of the way with whatever stock you want, I just use chicken stock.
Do not cover!! Leaving uncovered will allow the exposed meat to slowly carmelize.
Set on very low heat, like 250 F, and leave for 12-24 hours. About halfway through cooking, when meat is at like 180-190, turn heat down to 200 or 210 (F). I try to keep the entire arrangement at 200-205 as long as possible. This breaks down the collagen without blowing moisture out of the meat. I don't want the stock to boil. Just barely simmer.
Turn leg over in stock to caramelize both sides, top off with water as need be.
You can start this first thing in the morning and leave it cook all day. You can start it with a frozen ham or shoulder late at night and if the temp is low enough it till be done the next afternoon.
This leaves you with really delicious, very herbal and fragrant pulled pork.
Tastes like something from a high end restaurant vs normal pulled pork which is more like BBQ.