@Windchime - I know exactly what you mean. I always loved meat so long as it came in a recognisable form. I had endless variations on recipes for pork loin roast or pork and sauerkraut. So long as the meat didn't look too much like the animal it had been I was happy!
Two things changed my thinking. One was marrying someone from an Asian background and being introduced to a whole new way of thinking about food. The second was getting a book of crockpot recipes for pork as a wedding gift.
At least twice a month I whip up a wonderful Chinese organic pork trotter recipe, made with ginger and lots of vegetables. The meat just about melts in your mouth and few people who try it can resist a second helping.