For Pork

• 4-5 lbs pork butt (shoulder)
• kosher salt (optional, depending on desired saltiness)
• black pepper

For Brine

• ¼ cup pure maple syrup
• 1 quart water
• 1 tbsp smashed fresh ginger
• 3 sage leaves
• 1 sprig rosemary
• 1 piece star anise
• 4 cloves garlic
• 1 tsp red chili flakes
• ½ cup sugar
• ¼ cup kosher salt
• juice of 1 orange
• zested peel of ½ orange

For Glaze

• ¼ cup pure maple syrup
• zested peel of ½ orange
• ¹⁄₈ cup sugar
• ½ cup apple cider vinegar
• ½ tsp red chili flakes
• 4 cups chicken stock

Equipment

• kitchen twine
• cooling rack fitted inside a rimmed baking sheet

Brine Pork

1. Combine all brine ingredients in a large, non-reactive pot
2. Bring to boil over medium heat and simmer until the sugar has melted, about 5 minutes
3. Remove from heat and chill completely
4. Tie the pork with kitchen twine and season with salt & pepper
5. Place the pork in the cooled brine, cover and refrigerate at least 4 hours (but preferably overnight)

Roast & Glaze Pork

1. Preheat oven to 325º
2. Remove pork from brine, rinse under cold water and pat dry
3. Season lightly with salt (optional — depending on how salty you want it) and pepper. Place on a cooling rack that is fitted on a rimmed baking sheet
4. Roast 2 - 2½ hours, or until a thermometer reads an internal temperature of 155º
5. Meanwhile, make glaze by combining all glaze ingredients in a medium pot. Bring to simmer over medium-high heat and cook until reduced and syrupy, about 10 minutes
6. When pork is about 25-30 minutes from the end of the cook time, remove from oven and baste with most of the glaze (reserve a few tbsp for plating)
7. Return to oven to finish roasting
8. When internal temperature is 155º, allow pork to rest 15-20 minutes before slicing
9. Slice and plate (Paul suggests serving with roasted root vegetables and polenta!). Drizzle remaining glaze over sliced meat