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