Pat the 200 g pork shoulder pieces dry with paper towels and season them lightly with salt and a generous grind of black pepper. Drying the surface helps achieve a deep sear — the Maillard crust adds savory flavor that will infuse the braising liquid.

Heat 1 tablespoon neutral oil in a medium heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Sear the pork in a single layer (work in 1 batch if needed) until well-browned on all sides, about 2–3 minutes per side. Browning develops caramelized flavor and color; don't crowd the pan or the meat will steam instead of sear.

Remove the browned pork to a plate. Reduce heat to medium and add the finely chopped 60 g onion to the pot. Cook, stirring occasionally, until softened and beginning to color, about 4–5 minutes. Sweating the onion in the fond (browned bits) picks up flavor from the sear and forms the base of the braise.

Add the smashed 2 garlic cloves, 1 teaspoon ancho chili powder and 1/4 teaspoon ground cinnamon to the onion. Cook 30–45 seconds, stirring — this gently blooms the spices, releasing their oils and aroma without burning them.

Return the seared pork to the pot and pour in 150 ml low-sodium chicken stock. Use a wooden spoon to scrape any brown bits from the bottom (deglazing) — those bits will become the flavorful backbone of the braising liquid. The liquid should come about halfway up the sides of the meat; for these quantities the 150 ml is enough to keep the meat moist and concentrate flavor.

Bring the liquid to a gentle simmer, then reduce heat to low, cover the pot and let braise gently for 45–55 minutes, or until the pork is fork-tender and easily pulls apart. Gentle simmering breaks down connective tissue into gelatin, making the meat silky — a rapid boil will toughen it.

While the pork braises, cook the sweet potato mash: place the 250 g peeled and cubed sweet potatoes in a pot and cover with cold water by 1–2 cm. Add a pinch of salt. Bring to a boil, then reduce to a simmer and cook until tender when pierced with a knife, about 12–15 minutes. Starting in cold water ensures even cooking through the potato cubes.

Drain the sweet potatoes well and return to the pot off the heat. Add 10 g butter, 1/2 tablespoon (approx 10 g) pure maple syrup and 1 teaspoon chopped fresh rosemary. Mash to your desired texture — smooth and silky or slightly chunky. The maple and rosemary brighten and complement the smoky-cinnamon pork.

When the pork is tender, remove it from the braising liquid and set aside, covered. Increase the pot heat to medium-high and reduce the braising liquid for 3–5 minutes until slightly thickened and glossy. Reducing concentrates flavor and yields a spoonable jus that will coat the meat.

Taste the jus and adjust seasoning with salt and pepper. If you prefer a smoother sauce, strain the liquid into a small saucepan and return to the heat; alternatively, whisk in a small pat of butter to finish for sheen and richness.

To serve, spoon a generous portion of maple sweet potato mash onto each plate. Pull the braised pork into large shreds and arrange on top of the mash, then spoon the reduced ancho-cinnamon jus over the meat. Garnish with an extra pinch of chopped rosemary and a crack of black pepper.

Rest a few minutes before serving so flavors marry. The contrast of the warm spiced pork and sweet, buttery mash is best enjoyed just off the stove.