Trim excess fat from pork and cut into large 3 inch pieces to fit in a large Dutch oven. Then preheat the oven to 400 degrees fahrenheit.
In a bowl mix together all the seasonings for the rub. Mix well.
Pat the pork roast dry using paper towels then rub the seasoning mixture all over the chopped pork pieces. (This can be done the night before for better flavor.)
In a large Dutch oven, heat 2 tablespoons of the vegetable oil over medium high heat until hot and simmering. Working in batches, add pork and sear on all sides. Turning with tongs. (Spices can burn quickly so don’t let it go for too long!) Be very careful during this process so that the hot oil doesn't burn you.
Transfer the meat to a large bowl and set aside.
Once all of the pork is seared, heat remaining vegetable oil in the same dutch oven adding more if needed until it begins to smoke, then add the onions and garlic. Allow the onion and garlic to cook for 2-3 minutes.
Add the seared pork with its juices back to the dutch oven. Then add in all liquid ingredients – apple cider, soy sauce, worcheshire sauce, apple cider vinegar, sesame oil, & liquid smoke, scraping any browned bits from the bottom of the dutch oven. Bring to a boil over high heat. Once at a boil turn off the stovetop.
Cover the dutch oven with a lid. Transfer to the oven and cook for 3 hours and 15 minutes.