Definately smoking will be better. Once smoked, pull the pork. Then saute the onion & garlic & hot peppers. Then pressure cook the bones along with the sauted onion, garlic & hot peppers (not too hot, unless you know for sure your guests are all confirmed pepperheads). Once youv've pressure cooked the mix, discard the bones and reduce whats left in a frying pan untill it starts to get thick. Then dice the pulled pork and mix. That's your tamale meat core. As for Greg's comment, I've done the maza mix with lard and with the lard substitutes I mentioned. I think butter or a good virgin olive oil are better tasting and probably better for you too.
Dr. Mark (STL)
Ph.D. (honorary) Bovine $hitology
A thin line separates paranoia from an acute understanding of reality.