You guys are over thinking this. Take the butt out of ice box, let it come to around room temperature, rub it down with Worcestershire, then salt pepper and spices. Put it on at 250 to 300 for 5 or six hours without messing with it. I usually put a salt water, vinegar pepper garlic and what ever else I can think of bast on it the last couple of hours when I think about it. Take it off and eat it.
The secret to cooking pork is vinegar, Sugar can char and give the meat a burned taste so I don't put any kind of thick sugary sauce on it until it comes out of the egg.

I used to make a good sauce for the meat, but now most of the time no one wants a bar-b-cue sauce because the meat is so good plain.