Unless you are looking for authentic smoke flavor in pulled pork, you can simmer the pork butt for about 3 hours in a stock pot until it just starts to pull apart, adding smoke flavor in the last hour. It will fall apart like smoked or slow roasted, and the fat will be that gooy goodness. Pull it into shreds, mix with your favorite BBQ sauce, and it tastes the same as slow cooked. If you put 1\2 cup of thyme in the water it will enhance the smokiness and then use the simmering stock after to make split pea soup. You can do this with inexpensive hams and they will be very moist and savory.
Simmering is a very old English way of cooking ham or butt. They would make a honey meade glaze with mustard. Coat the simmered ham or butt, then bake for 30min to glaze it on.