- Using a knife, cut the rind off the pork. Set aside.
- Place the shoulder in a large Dutch oven and add cold water to cover. Bring to a boil, reduce the heat and simmer for 30 minutes. Transfer the shoulder to a plate and discard the water. Repeat the entire operation and drain.
- Return the shoulder to the Dutch oven and cover with cold water. Add the remaining ingredients. Bring to a boil. Reduce the heat, cover and simmer for about 4 hours, turning the shoulder halfway through.
- Before serving, trim off the fat and debone the shoulder. Serve with boiled potatoes and maple syrup.