For the Glaze:

In a small saucepan, reduce the maple syrup by 1/3. Add vinegar, coriander, and chilies, and simmer gently for 20 minutes. Add the apple, and simmer another 10 minutes. Strain, and keep warm.

For the Pork:

Preheat oven to 300 degrees.

Score the pork shoulder, and season with salt and pepper. Set a large casserole over medium-high heat, and sear pork on all sides.

Remove meat from casserole, and deglaze with 1/4 cup stock. Add apples and vegetables, and cook until soft.

Return pork to casserole, and add herbs, spices, and syrup. Add stock until it comes approximately 2/3 of the way up the pork shoulder. Bring to a boil, then braise in the oven until pork is tender, about 5 1/2 to 6 hours.

Remove from oven, and allow the pork to cool in the liquid. (Can be prepared a day in advance and kept in its liquid.)

For the Cabbage:

Heat the oil and butter in a large skillet over medium. Add cabbage, garlic, and thyme, and cook, stirring, for about 3 minutes. Add cream, and cook until the cabbage is al dente. Add apple, and cook for about 2 minutes, until the cream has reduced and clings to the cabbage.

To Serve:

When ready to serve, grate the horseradish into the cabbage, and put the cabbage on a large platter or in a shallow bowl.

Place the shoulder on the cabbage, and spoon some of the braising liquid over it. Finish by brushing the glaze onto the shoulder and garnishing the dish with the radish.

Serve remaining glaze on the side.