Ahhh... Having liived in the south, I've sworn off all but truly smoked pulled pork. (and baby back ribs) The small electric smokers are only about $50 at the big box hardware stores. The Boston butts get injected with an apple cider/ ginger ale mixture, and get a dry rub that contains about 11 seasonings. It rests in the refrig overnight, then into the smoker, usually in the evening. Fragrant wood chips go in for the first few hours. Then it's low and slow and pretty no fuss for 12-16 hours. From there, it gets wrapped in foil and towels and goes into a small cooler for a few hours. Then it's fork shredded and served with sauce only on the side! Good Q never has sauce mixed in before serving. Not hard to do at all, and far outshines "stewed pork", which I guess does in a pinch. Maybe.

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