Preheat oven to 300° convection bake.
Preheat a dutch oven or large soup pot (with a lid) with olive oil on the stove top over medium high heat.
Season the pork roast with salt and pepper and sear in the hot oil until browned. Let it really get a good dark brown color, don’t move it around in the pot, just let it sear! You can pull up the edge with tongs to decide if it’s ready to flip.
When completely seared, add beef stock and cover.
Roast in oven for 6 hours, turning with tongs once or twice during the day. You can add a bit more water or stock if you find it's drying out or burning (all ovens vary!).
After 6 hours, chop and add veggies and maple syrup with a pinch of salt and pepper to season them. Cook 1 hour and then check and stir, breaking the pork up with tongs a bit.
Cook 1 final hour uncovered (total roasting time about 8 hours, but can vary by oven).
Serve with a green vegetable or salad!