A tender, delicious slow roasted pork shoulder smothered in a maple spice rub! This recipe requires the roast resting in the fridge overnight and cooking for 10 hours. Plan for that! If you double the size of the roast, make sure to double the spice rub as well.
Trim fat roast only if absolutely necessary (more than 1/2" on the bottom of roast) Personally I love all the flavor fat provides and trim it after cooking.
Mix all other ingredients in a small dish until it forms a paste. Rub roast on all sides with paste. Wrap back up and leave in the fridge overnight.
Preheat oven to 350 degrees. Wrap roast tightly in heavy foil, making sure the foil is folded tight with the seam on top of the roast so juices remain inside. (If you lose some juices, no worries) Place wrapped roast on a rimmed cookie sheet or pan and place in oven for 10 minutes. Turn heat down to 225 degrees. Slow roast for 10 hours. Allow to rest for 15 minutes before unwrapping.
Slice meat (it will literally fall apart) and remove the fat layer from the bottom of meat. Arrange on a platter, spoon juices over pork then spoon on cranberry sauce. Garnish with parsley or chives if desired
Place juice, zest, sugar (apple if using) and cranberries into a pan and bring to a simmer. Stir frequently. When cranberries begin to 'pop' simmer just a couple more minutes, turn off heat. Sauce will thicken even more after it cools.