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.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.