Charcoal-grilled Pork Shoulder with Fresh Herbs and Roasted Garlic

Brine

sea salt

packed light brown sugar

garlic head, cut in half

peppercorns

dried bay leaves

whole allspice berries

juniper berries

Stems from 1 bunch parsley (save leaves for Garlic Herb Rub)

bone-in pork shoulder (5 lbs.; also called butt), excess fat removed (leave a thin layer)

Garlic Herb Rub

garlic heads

About 1/3 cup olive oil, divided

bunch fresh oregano or marjoram

to 3 sprigs (5 in.) fresh rosemary

Leaves from 1 bunch flat-leaf parsley

dried culinary lavender

Sea salt and pepper