Make the rub: Whisk together the dry rub ingredients in a small bowl.

Rub the spice mix into the roast: If the roast is tied up with butcher string, untie it. Pat the roast dry with paper towels. Rub the spice mix all over the roast, reserving any leftover spice mix for later. Let sit at room temperature for at least 1 hour before cooking. You can also let marinade overnight in the fridge, then bring the roast to room temperature.

Brown the roast: Heat the olive oil in a frying pan on medium high heat. (If you are using a slow cooker with a removable container that can be used on the stove top, use that. Otherwise, use a separate pan.) Place the roast in the pan and brown on all sides.

Cook the pork in the slow cooker on low: Place the roast in a slow cooker, and add any reserved spice rub. Cook on the low setting for 6 to 10 hours, until the pork is fall-apart tender.

Shred the pork, and toss with meat juices: Remove the roast from the slow cooker and place on a cutting board. Cut into large chunks. Then, use two forks to pull the meat apart into bite-sized shreds. Return the shreds to the slow cooker and toss to coat with the juice from the roast. (Alternatively you can just shred the roast with two forks in the slow cooker itself.)

Serve warm: Serve with warm tortillas, avocados, shredded cabbage, sliced radishes, cilantro, and a splash of lime juice or salsa.