A 4 ½ Pound Pork Shoulder Roast
5 Thin Slices Of Fresh Lime
3 Thin Slices Of Spanish Onion
A Teaspoon Of Fennel Seeds
A Tablespoon Of Sea Salt
A Tablespoon Of Chili Powder
A Teaspoon Of Ground Cumin
A Teaspoon Of Onion Powder
A Teaspoon Of Garlic Powder
A Teaspoon Of Paprika
A Teaspoon Of Red Cayenne Pepper

Combine the fennel, the sea salt, the chili powder, the cumin, the onion powder, the garlic powder, the paprika, and the red cayenne pepper in a coffee grinder. Grind until you have a smooth powder with all of the spices well incorporated.

Arrange the lime slices and the onion slices on the bottom of a roasting pan. Place the pork shoulder roast (fat side up) on top of the lime slices and the onion slices. Using your knife, diagonally score (about 3/4 inch deep) the fat cap of the pork in a diamond pattern. Rub the spice mixture all over the top of the pork roast. Cover the roast in plastic wrap (leaving the roast in the pan). Refrigerate for eight hours or more.

When you are ready to cook the roast, preheat the oven to 275 degrees. Remove the plastic wrap. Place a cup of cold water in the bottom of the pan. Roast uncovered for six hours. Let the roast sit out at room temperature for 15 minutes before carving.