Combine all the dry ingredients together and add 1/4 tsp of salt. Cut the roast into quarters and then take a fork and punch holes all over the pork and then rub the dry ingredient mixture all over the pieces. Wrap it in plastic wrap and refrigerate overnight.

Unwrap the pork and place it in the slow cooker, cover, and cook on low until the pork is tender, 8-10 hours on low.

Transfer to a bowl, let it cool, and then shred with a fork.

You can add some of the liquid to the pork to give it the consistency you desire.