In a spice blender combine the first 5 spices. Grind together and add the remaining three spices. Add the spice mixture to 4 tablespoons canola oil. Coat the pork roast thoroughly. Cover with plastic wrap and refrigerate for 12 to 24 hours.
Soak a combination of apple and hickory chips while preheating your smoker to 225°F. Place the pork roast in the smoker until the internal temperature has reached 160°F or the meat appears tender. Wrap in foil and let rest for 20 to 30 minutes.