Allow the pork roast to come to room temperature before cooking. Preheat oven to 350℉.

In a small mixing bowl, mix together the salt, pepper, garlic powder, onion powder, paprika, ground ginger, allspice and ground coriander. Set aside.

Place the pork roast on a cutting and pat dry with paper towels. Season the pork roast all over with the spice mixture.

Place the pork roast into a 10” or larger cast iron pan (place on top of carrots, potatoes and onions if desired). Pour ¼ cup of the dark rum into the bottom of the pan.

Roast the pork in the oven covered with foil for 2.5 hours. Meanwhile in a small mixing bowl, whisk together the other ¼ cup of dark rum, brown sugar, lime juice and minced garlic. Set aside.

After 2.5 hours remove the pork roast from the oven and uncover. Spread the brown sugar mixture all over the pork and return to the oven uncovered. Continue to roast for another 1-1.5 hours until the outside is nicely browned and the internal temperature of the pork reaches 180-185℉.

Allow the pork to rest for 10 minutes before slicing. Serve with the pan drippings and garnish with fresh parsley. Enjoy!