"I do this when I want to feed/impress a lot of people. Since I live in an apartment in Brooklyn, actually smoking the pork isn't an option; instead I use chipotle chili powder and smoked paprika in place of the non-smoked seasonings.

One hint for good dry rub adhesion: think Shake-n-Bake. put the brined and dried pork into a 2 gallon zip-lock, pour in the rub, seal, shake, and massage. The pork takes up the rub, there's no mess on the workspace, and your hands don't get disgusting. Open the bag, plop the pork out directly onto the roasting rack and you're good to go.