I did a whole hog, about 45lb hanging weight (35lb trimmed) this summer and it was the single best bbq experience of my life!
Have the pig butterflied or just split right down the middle.
1 cup brown sugar
1/4 cup salt (more if you want)
1/2 cup good quality paprika
2 tbsp garlic granules
1 tsp thyme
1 tsp cayenne
1/2 tbsp black pepper
Rub it all up on the inside of the pig
Smoke with wild apple wood (never orchard) or cherry. About 14 hours skin side down if you want pulled pork, 10-11hrs if you want it sliced/chopped. Absolutely delicious. Don't forget to mix some of that loin meat in with your shoulder and ham. Maybe even slice the belly after and grill it over high heat for some real bacon.