1 (8-pound) bone-in pork shoulder, with skin
1 head garlic, separated into cloves and peeled
3/4 cup Memphis Shake, recipe follows
5 cups apple or other wood chips, soaked in water for at least 30 minutes and drained
2 batches North Carolina-Style Vinegar BBQ Sauce, recipe follows
8 to 10 soft hamburger rolls
Dill pickles
1/4 cup sweet paprika
3 tablespoons firmly packed brown sugar
2 tablespoons dried oregano
2 tablespoons granulated garlic
1 tablespoon ancho chili powder
2 teaspoons kosher salt
1 teaspoon celery salt
3 cups cider vinegar
3/4 cup sugar
1/3 cup ketchup
1/4 cup honey
1/4 cup kosher salt
2 tablespoons crushed red pepper flakes
1 1/2 teaspoons freshly ground black pepper