Sprinkle dry ingredients, mix and rub thoroughly all over the pork roast.
Cut 2 pieces of parchment paper with dimensions : 1m (3ft) long 15 1/4″ wide, each.
Wrap the pork roast into 1st parchment paper. Start from one end by turning the roast, wrapping it into parchment paper and maintaining the tension on the paper so it stays tight to the meat. Fold the ends of the parchment paper.
Rotate the wrapped roast for 90 degrees and wrap it into 2nd parchment paper, wrapping over the folded ends of the first paper. Again maintain tension of paper during each turn, fold the ends.
Cut 3 pieces of heavy duty aluminum foil with dimension: 1 m (3 ft) long and 30 cm wide, each.
Rotate for 90 degrees wrapped roast and wrap it now into the aluminum foil. Maintain foil tension during each turn and fold the foil ends.
Repeat the process 2 more times and wrap it into remaining 2 aluminum foils. Don’t forget alternating the orientation of the roast and rotating it for 90 degrees.
Place wrapped pork onto a shallow baking pan that will contain any leaking juices during roasting.
Prewarm the oven, rack in the middle to 225 F.
Place the baking pan in the oven and roast for 7.5 hours. See recipe note.*
Take out of oven, rest for 1 hour.
Remove foil and paper from the roast. Drain all the juices into a small bowl.
Place the roast into a pan with tall sides. Using two forks shred and pull apart pork roast.
Serve warm, drizzle with cooking juices.
Recipe Notes
cooking time depending on roast weight is determined by multiplying factor (1.75 hr/lb)