Marinate pork in coconut milk for 4-48 hours. Rinse. Pat dry.

Combine all spices except dried minced onions and salt into a bowl. Heat up a non-stick saute pan with the heat cranked up. Put all spices into the ripping hot pan and toss constantly until spices are fragrant. Do not burn. Transfer back to bowl.

Cover roast with enough oil to coat. Season. Bake at 300° for approximately 1 hour or until pork reaches desired doneness.

Variations; Red or yellow curry powder or paste, ghee, fenugreek, paprika, vegetable or peanut oil, brown sugar, cayenne, crushed pepper flakes, cilantro, chili powder, lemon, tomato, pumpkin pie spice, sumac, allspice, nutmeg, espresso