In a small bowl combine the paprika, brown sugar, salt, cracked pepper, cumin, chili powder, mustard, coriander and cayenne pepper.

Pour the olive oil over the pork. Rub the spice mixture all over the meat. Cover with plastic wrap and refrigerate for 4 hours or, if possible, overnight.

Remove the pork from the refrigerator and place it in a roasting pan.

Preheat the oven to 400 degrees. Pour the chicken stock into the bottom of the pan. Roast for 2 1/2 to 3 hours, basting occassionally, until the meat is fork tender.

Remove the pork from the oven and let it cool for about 15 to 20 minutes, until you are able to handle it. Pull the pork using 2 forks, pulling them away from each other to pull the meat apart. Toss the meat with 2 cups barbeque sauce and serve with Southern Style Buttermilk Biscuits or mini brioche rolls from your grocery store or favorite bakery.