1For the pork roast, mix all the spices with white wine to form spice rub.
2Rub spice mixture over pork roast.
3Cover and refrigerate for 4-24 hours.
4Place pork roast in a prepared roasting pan and cover with foil.
5Roast in preheated oven at 160°C (approximately 320°F) for about two hours.
6Remove foil and roast for an additional 30 minutes.
7Set aside to rest.
8For the potatoes, scrub potatoes and cook in a pot of boiling, salted water for about 20 minutes.
9Drain and rinse in cold water, then drain again.
10Sauté diced onion and season to taste with salt.
11Mix shredded pork with tomato sauce, onions and béchamel sauce.
12With a sharp knife, cut potatoes crosswise, carefully open and scoop out flesh and fill with pork mixture.
13Top with grated Parmesan cheese.
14Bake in preheated oven at for about 10 minutes at 200°C (approximately 400°F).