To make the rub simply combine all the spices in a medium bowl.  This will make about 2 cups of spice rub.  Depending on the size of your pork roast, you will probably use about 1/3 of the rub.

Store the extra rub in a sealed container (like a mason jar) in a cool dry place (cabinet or refrigerator).   Use stored rub within a year.

Rinse and pat dry the pork roast.  Trim off any excess fat.  Be sure to leave a nice layer of fat.

Generously coat pork in dry rub.  Wrap tightly in plastic wrap and refrigerate overnight.

The next morning, place the seasoned pork in a roaster (I have a granite roasting pan that I love).  Add 1 cup of water to the pan.

Cover tightly in foil.  Cover with roaster lid.

Bake 275 degrees until the pork has an internal temperature around 195 degrees and is pull-apart tender.  This will take about 10-12 hours.

Remove from the oven and let rest covered for 30 minutes.

Move pork to platter or serving dish to shred.  Use juices (drippings) from the roasting pan to moisten the meat if needed.  Be careful, you don’t want it to be too greasy.