Place meat, fat cap down, onto a cutting board. Make thin slices in opposite directions across the meat.
Combine remaining ingredients in a small mixing bowl. Pour over meat and massage into the slices.
Roll up the meat, keeping the fat cap on top. Tie up the roast with butcher's twine and place into a roasting pan.
Roast at 450 degrees for 30 minutes. Reduce heat to 325 and continue cooking for 2-2.5 hours or until a thermometer inserted into the roast reads 165 or juices run clear. Remove from the oven, cover with foil, and allow to rest for 10-20 minutes.
Slice and serve. Enjoy!
Recipe by This Cookin' Dad at https://thiscookindad.com/2015/11/roasted-boneless-pork-shoulder/