I think the best approach for that pork shoulder is to start it the night before so you can take your time with the process. You want to trim off any excess fat but leave enough to keep it moist during the long cook. A dry rub with brown sugar, paprika, garlic powder, and a bit of cayenne works really well to build a nice bark on the outside. Apply the rub generously and let it sit in the fridge for at least four hours or overnight if you can. When you are ready to cook, set your smoker to about 225 degrees and use a mix of hickory and apple wood for the smoke. Place the pork shoulder on the grate fat side up and let it go for about an hour and a half per pound. Resist the urge to open the lid too often because every time you do you let out heat and smoke. Once the internal temperature hits around 203 degrees it should be tender enough to pull apart easily. Let it rest wrapped in foil for at least an hour before you start pulling it.

I think you can fit a pretty nice vegetable garden in that corner of the yard if you plan it right. The key is to start with raised beds so you have good soil control and drainage. I would make the beds about four feet wide so you can reach the middle from either side without stepping into them. For a space that size you could do two beds about eight feet long with a path down the middle. Tomatoes and peppers will do well on the sunny side while greens like lettuce and spinach can handle a bit of afternoon shade. You will want to put down some landscape fabric or cardboard underneath the beds to suppress weeds. I would also recommend installing a drip irrigation system on a timer so you do not have to worry about watering every day. A soaker hose works well too and is easier to set up. Adding a layer of mulch on top of the soil helps retain moisture and keeps the roots cool during the hotter months. You can start seeds indoors about six weeks before the last frost date to get a head start on the growing season.