Smoking pork butt, then stewing Mex style. Will it work?

[tastyjon]

I have a smoker, so making a nice pork butt dish is doable.

But I love the roast/stewed pork dishes found in Mex, Southwest, New Mexico recipes (green chile stew, carne adovada, etc).

Can one combine the two? That is, smoke the pork for a bit, but then finish in a stew? I'd think that the smoking would add a layer of flavor one can't get if throwing a bunch of pork into a wet environment. But I'm also concerned about it being too... salty/burnt tasting, or being too dry.

Thanks!

[gordeaux]

You're fine, go for it.
Look no further than the southeast where a pot of beans or greens with a few smoked hocks is a staple.

Make some green chile and send me some!!

[KiltedCook]

The combination works just fine. Smoke yer butt (as it were), then make a nice sauce by pureeing some roasted poblanos and tomatillos. Add shredded pork and some hominy if you like, and call me for dinner.