Rub and rinse pork roast with a few tablespoons of vinegar.

Set pork roast in large dish to marinate in.

With a sharp knife, play Psycho Killer Norman Bates and get to stabbing that roast : )

Really, though, stab roast throughout - make about 20 cuts.

Mix spices and herbs together in small mixing bowl.

Add in olive oil and vinegar. Mix well.

Rub down pork roast with seasoning "paste". Use all. Rub paste into cuts in meat.

Marinate, covered, in fridge for about 24 hours.

Preheat oven to 275

Place pork in appropriate sized roasting pan, fat side up. Add 1 cup water.

Cover / tent with foil.

Cook for 5-7 hours depending on size. After a few hours lift corner of foil to make sure there is enough liquid in dish.

Roast is done when meat falls apart. I take a fork and pull at a corner - if it pulls off easily it's done. 6 hours works perfect for me every time.

If you prefer - you can broil roast for a few minutes to get some crunch on fat and roast. Totally optional...BUT...watch carefully.

Shred meat. Serve with rice. Enjoy : )