There will be room for much discussion on this, lot's of opinions.
My choice is a little sow that has been feeding on White Oak acorns, just rubbed with some crushed garlic, bay leaves, well I've tried everything on the shelf, really, it all seems to work, just don't overdo things. I take my limb loppers and go around the yard, always plenty of little Red Maple suckers needing trimmed, cut a bunch, chop them in short chunks, and soak them in water. I build my fire at one end of the smoker grill, the pig on the grill at the other end, and, in the middle, a big can of water. Keep adding Red Maple chunks to the coals as they burn away.That water steams away, carries that Red Maple sweetness right into the meat. Don't get things too hot, don't try to hurry, use a thermometer, look for about 170 degrees in the meat, near the center. You won't need much sauce, and that's another thing to argue about, heck some folks even use ketchup, but not around here!