For the Slow-Cooked Maple Pork:
For the brine, combine ingredients with 1 quart water in a large pot. Heat to dissolve sugar and salt then cool completely. Add pork shoulder and refrigerate over night.
Bring pork to room temp and heat oven to 275ºF.
Combine glaze ingredients in a small bowl. Pat the pork dry and slather with half the glaze. Transfer to a roasting pan and roast 5 hours. Slather with remaining glaze and continue cooking until tender, about 1 hour more. Let cool 30 minutes and shred or slice as you serve.
For the Slow-Baked Potatoes:
Preheat oven to 275ºF. Slow-bake potatoes 3 hours.