Refrigerate the extra roasted pork (there will be a nice amount) for up to a week; it tastes even better rewarmed in aluminum foil and is great for tacos, sandwiches, or plate lunches. (Or double the recipe to feed a sizeable crowd.) Note: plan for at least 5-1/2 hours of roasting and resting time for the pork.
Rub the mixture all over the pork, sprinkle with the salt, and roast in a roasting pan until a skewer inserted into the center of the pork shows no resistance, about 3-1/2 hours. Let the pork rest, tented in aluminum foil, for at least 2 hours. Slice into bitesize chunks or pull the meat apart with a fork, wrap in foil, and reheat before serving.