I filled the smoker up with boston butts for a family reunion back in the fall.....I wasn't sure it would even cook them all but it seemed to cook faster than when I do a single butt. Turned out great.
Amy and I make our own. We get slabs of pork belly from the butcher, cure it for a week or so, and smoke it.
I have a pretty tricked-out kitchen, including a restaurant-sized electric slicer and a vacuum chamber sealer. We seal half a dozen slices in a bag, and into the freezer it goes. All the irregular pieces from the edges of the slabs get diced in half-inch pieces and sealed in four ounce portions, perfect for carbonara for two.
The best part is getting a lot of smoke flavor, without the saltiness that is in so much store-bought stuff.