This is my favorite way to use smoked pork so far. Smokey flavor really comes out in the broth. I took some pork neck bones: and browned them in a pan: Then added carrots, onion, garlic and some mexican oregano to the pan and let them get a little soft and a little brown: Add a good amount of water and simmer while you smoke. The longer the better, I think I had it bubbling for about 8 hours. I like to have the butcher cut up my butts so I get more bark and they cook quicker. However you do your butts will work. When you are done smoking and go to wrap in foil add some of the pork broth, some onions and garlic. After a they have their turn in the foil shread (sorry no shread pics ). Strain the broth. Take some dried ancho or NM chiles (not powder!) and remove stems and seeds. Pour about a cup of hot broth over them and let them sit for 20 min. Toss in a blender and wirr them up then strain em. To the broth add a bunch of canned homminy, the pulled pork with the juices from the foil, most of the chile sauce and simmer for 20 min. Serve with shreaded cheese, cilantro, minced onion, some of the red chile for those who want it hotter, dried oregano, lime wedges, chopped tomato, sour cream and tortillias. Insanely good, I swear. It also freezes great.