Instructions

1. Place 1/2 cup granulated sugar, 1/2 cup kosher salt, 1/4 cup packed light brown sugar, 1 tablespoon smoked paprika, 2 teaspoons dried mustard, 2 teaspoons garlic powder, 3/4 teaspoon ground cloves, and 3/4 teaspoon ground cinnamon in a small bowl and stir to combine.
2. Using a sharp knife, score the skin of 1 whole bone-in, skin-on pork shoulder into a 2-inch diamond pattern. Place the pork shoulder in large bowl. Sprinkle and rub the spice mixture evenly all over the pork. Cover the bowl with plastic wrap. Refrigerate for at least 8 hours and up to overnight.
3. Let the pork sit at room temperature for 45 minutes before cooking. Arrange a rack in the middle of the oven and heat the oven to 300ºF.
4. Wipe off any excess rub on the pork with a paper towel. Place the pork in a roasting pan and discard any remaining spice rub or juices in the bowl. Add enough water to just cover the bottom of the pan.
5. Roast the pork, basting with the juices in the roasting pan every hour, until the pork is tender and yields to the tines of a fork, 6 to 7 hours total. Add more water to the roasting pan 1/2 cup at a time as needed to help create the pan juices if the pan is dry.
6. Remove the pork from the oven. Heat the broiler to high. Add 3 tablespoons maple syrup to the pan juices and stir to combine. Baste the pork with the juices. Broil until the skin is blistered and crispy, 2 to 3 minutes.
7. Let the pork rest in the roasting pan for 30 minutes. Slice or pull the pork apart. Mix the meat into the juices. Serve with spicy mustard or your favorite condiments.