Season the pork shoulder with salt, pepper (I used a 5-pepper blend), and garlic. Rub well so the flavors penetrate the meat.

Spread mustard all over the pork shoulder.

Wrap the pork tightly in plastic wrap, making several layers in all directions to seal it well and keep the juices inside. This not only concentrates the flavors but also makes the meat incredibly tender!

Next, wrap it in aluminum foil, making sure it's well sealed. I used pre-cut sheets, but regular roll foil works better for this.

Place the wrapped pork in a roasting pan and bake in a low oven (I set it at 300°F or 150°C) for 3 hours.

While the pork cooks, prepare the sides. Start by washing the sweet potatoes thoroughly with a brush under running water. I decided to steam them to preserve their flavor, color, and nutrients (and it's also easier to peel them afterward), but you can also bake or boil them. (If steaming, cover the pot, even though the photo shows them uncovered.)

For the mash, once the sweet potatoes are very tender, carefully remove the skins (they come off easily), and mash them by hand (do not use a food processor to keep some texture). Season with salt, about 4 tablespoons butter (about 60 grams), pepper, and the juice of two oranges.

The mash will be super creamy.

In a deep plate, mix ground cinnamon and nutmeg, then coat the plum quarters in this mixture.

Sauté the plums in a skillet with the remaining butter and a few whole cloves (I used 5) until they take on some color but don't fall apart. (If you prefer a compote texture, you can cook them longer, but since the other side is a mash, I liked having two different textures.)

Once the pork is done, carefully remove it from the oven. Be very careful when unwrapping, as the juices and heat are trapped inside. Remove the foil and plastic wrap.

If needed, gently reheat the sides and enjoy! It takes a bit of work, but it's not complicated, and it's definitely worth it for a special lunch!