No recipe required.
are all good choices. I like to use whole spices and toast them in a skillet until fragrant, than crush them in a mortar and pestle or spice grinder, but you can also use pre-ground spices if that's what you've got on hand. In addition to your equal parts of spices, salt, and sugar, you can also add someto the mix.
Put your foil-wrapped roast in the oven, blow it a kiss, and let it be for two or three hours, at which point you want to baste it with the pan juices, cover it up again, and let it go for another couple hours. Once it's been in the oven for a total of five and a half hours, start checking it for doneness. Uncover it, and stick a pairing knife into it. If it slides in really easily, it's done. If you meet a lot of muscle resistance, it's not.
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