Line roasting pan with 2-4 sheets of heavy duty foil that can be folded up around the roast to make a pouch (I stack them in a cross formation so all sides of pouch will seal when folded).
Place the roast, fat side up in the middle of the foil.
In a small bowl, mix remaining ingredients with a spoon to form a paste.
Rub the paste over the top and all sides of the roast (will be a thin layer).
Bring the edges of each foil sheet to the top and fold over one another to create a sealed pouch.
Place roast in oven and turn heat down to 325 degrees.
Cook for 2.5 hours or until internal temperature reads at least 145 degrees and meat separates easily using a fork. Baste with its own juices midway through cooking if desired.
Baste the cooked roast again, reseal the foil pouch, and allow to rest on the counter for a few minutes.
Transfer roast to cutting board and use two forks or a knife and a fork to shred/cut the meat as desired. Place meat in a bowl and add juices from foil pouch along with a few spoonfuls of Diana's homemade BBQ sauce (Click the image below for recipe), stirring to mix.
Serve with additional BBQ sauce.
Crock Pot Method
Same as above, but forego the foil pouch if desired, instead placing the roast directly into the Crock Pot. Cook on low for 6-8 hrs or until internal temperature is at least 145 degrees. Proceed with basting, shredding, and adding BBQ sauce similar to oven method.
Sliced shallots or onion can be cooked with the pork if desired. Simply lay these on the bottom of the foil pack or Crock Pot, place the uncooked and seasoned pork on top, and follow the cooking instructions above.