Combine all dry ingredients. Mash and mix these together fully.
Wash the trimmed roast and pat very dry with paper towels
Rub the prepared roast vigorously and firmly with the dry mix, to coat completely.
Into a ZipLock® type bag add the olive oil and vinegar, then put the rubbed roast slowly.
Close the bag tightly around the rubbed roast.
Place bag into the refrigerator overnight, turning and kneading every couple of hours.
Preheat the oven to 325°.
Remove bag from the refrigerator.
Remove the pork roast from the bag, discarding the marinating liquid.
Cake-coat entire, now moist, roast with the brown sugar.
Roast on a rack at 325° until done, about 1½ hours (also good grilled to internal temp of 160°.)
Allow roast to rest for 20 minutes at room temperature, slice ½" thick.

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