Easy. (if you have smoking facilities)
1) Brine whole (or split into two along obvious connective tissue) for 24 to 48 hours depending on how salty you want.
Brine = 5% salt by weight, 5% sugar, peppercorns and any other spice / herb you care to chuck in. Use less or no sugar if you want. You can use a small quantity of curing spice if you like. (Be careful how you use that stuff - it is poisonous in 'relatively small' quantities.)
2) Leave it for 24-48 hours uncovered and where it won't sit in any juice. At this time of year I leave it outside on my raccoon proof deck.
3) Cool smoke it (I prefer apple / cherry) I use 210 until internal temperature = 145. The books recommend 160. To me that is overkill. I will be cooking it anyway.
Works out seriously cheap as the pork comes in at $0.89 per pound.
The smoker I use is a bargain basement Canadian Tire $300-down-to-$200 Centro.