1. With the rack in the lowest position, preheat the oven to 325°F (165°C).
2. On a work surface, using a knife, remove the rind from the pork. Trim the fat, leaving a layer ½ inch (1 cm) thick.
3. Place the meat in a large baking dish, fat-side up. Score the fat in a crosshatch pattern. Pour the pineapple juice over the meat. Cover with foil. Bake for 1 hour 30 minutes.
4. Meanwhile, in a pot, bring the maple syrup, mustard and butter to a boil. Simmer for 5 minutes or until the glaze is thick and syrupy. Set aside.
5. Increase the oven temperature to 425°F (220°C).
6. Remove the baking dish from the oven and remove the foil. Using a pastry brush, cover the surface of the pork with one-third of the glaze. Return to the oven and bake for 30 minutes or until the pork is golden. Brush the pork three more times with the remaining glaze during cooking. Remove from the oven. Let rest for 15 minutes.
7. On a work surface, thinly slice the meat. Arrange the slices of pork in a large serving dish. Serve with the cooking juices. Delicious with mashed potatoes.

Note

The pineapple juice can be replaced with apple juice.

Chef’s tip: For a less salty version, before cooking the pork in the oven, follow the desalting steps below.

Place the pork in a large pot or ovenproof Dutch oven and cover with cold water. Bring to a boil. Simmer over medium heat for 15 minutes. Remove the pork from the pot. Discard the water. Repeat the process a second time. Drain the pork. In this case, reduce the initial cooking time to 1 hour.