Mix together all of the ingredients listed above. Apply rub to the surface of pork butt or shoulder roast. What sticks is all that you'll need. Increase recipe size (double or triple if you are cooking more than one pork roast.
Make a big batch and store in a lidded jar or resealable container for up to 6 months after preparation. Sugar tends to dry out after a while, so check in on it periodically. This rub is great in marinades too.