I'm assuming you have something big enough to fit the half pig? Without knowing what you have to cook it in, I can give you some general advice only.
I'd recommend smoking with indirect heat - depending on what you are cooking it in, either have your heat to the sides (not under it) or in an offset box or something. You can get a really nice smoke flavor. You will get a lot of fat rendering and dripping down, so have something under the pig to catch it and not let it get on your heat source. I like Pecan, apple, hickory, any lighter or fruit wood for cooking a pig.
The difficult part with a pig is turning it without everything falling apart after a while. something this small could be pretty simple. You could use two BBQ grates, one on top, one on bottom and simply bolt them together to give you a rack to hold it.
A whole or half pig does not have to be done low and slow like a shoulder. I've cooked them at 400+ when I want roast pork to slice. The longer and lower the temp, the more it will fall apart like pulled pork (and the more important to have it held together somehow). Use a meat thermometer to check IT to know when it is done.
If you don't have something big enough - it is easy to build - make a above ground pit of cinder blocks - 3 blocks high is good, bank your wood or charcoal on the sides and make some sort of rack - or just put a couple of sections of iron gas pipe across the blocks to hold the racked pig.
Hope this helps some what.