Since they're already skinned/quartered, my favorite way to smoke them is to inject them (can buy store bought Tony's) or make your own with apple juice/ brown sugar & seasoning. There are a gazillion different rubs to use but I prefer fajita seasoning/garlic powder/cumen/paprika/black pepper/brown sugar. Cook low & slow indirect heat and use a steam pan with apple juice near the heat source. With pork I prefer hickory and can mix in fruit wood if you'd like. When almost done wrap tight or you can put in a big roaster & add some chicken broth/Shiner beer/onions/garlic/Worchestersire until it falls apart. On little pigs that size my favorite way to cook them is in a crock pot. Get your meat good & clean (cut down to fit), rub it down good with Fiesta brand fajita seasoning/garlic powder/onion powder/black pepper/cumen/paprika. Pack all of your meat in a crock pot, add just enough chicken broth to cover the meat/add a little Worchestershire/cover and cook on low (6-10 hrs depending on how much meat). Remove meat & shred discarding anything that's not pure meat. Leave just a little juice in the pot, keep the rest in a bowl. Add shredded meat back to pot, add fajita seasoning & cumen to taste, and add a little more juice back if you need to while stirring in the seasoning. Toast some torts, chop onion/cilantro/lime/avacado add some white Mexican cheese and get after it.
Either way, the meat will be very tender & juicy if you do it right.