Quarter the pork butt lengthwise.
Rub the pork with 2 tablespoons of the sugar, place in a large bowl, and set aside for 15 minutes.
Pour off the excess liquid.
In a small bowl, combine the remaining 2 tablespoons sugar, thin soy sauce, hoisin sauce, black soy sauce, rice wine, bean sauce, sesame oil, and pepper, and stir to combine.
Pour the mixture over the pork, making sure the pork is well coated.
Loosely cover with plastic wrap and refrigerate overnight, turning the pork form time to time.
When ready to roast, let the pork come to room temperature for at least 1 1/2 hours.
Preheat a broiler.
Place a roasting rack in a roasting pan.
Add enough water so that the water reaches a depth of 1/4 inch in the pan.
Remove the pork from the marinade, reserving the marinade and, using your hands, spread the honey on the pork evenly.
Place the pork on the roasting rack, leavina about 1 inch of space between the pieces.
Carefully place the pan under the broiler (the pork should be about 4 inches from the broiler element) and broil until the meat is just beginning to char slightly, about 7 to 10 minutes.
Monitor the water level in the roasting pan to make sure it never falls below 2/3 inch.
Turn the pork over, brush with the reserved marinade and broil until the meat is just beginning to char, about 7 to 10 minutes or until the pork registers 160 F when tested with a meat thermometer.
If the pork is getting too charred, lightly cover the pork with a piece of aluminum foil.
Carefully remove the barbecued pork from the broiler and set on a cutting board to cool 10 minutes.
Slice the pork 1/4 inch thick and serve warm or at room temperature with the meat juices.