Preheat oven to 500 degrees.
Place the roast on the countertop and liberally sprinkle it with the pork seasoning, salt, pepper, and paprika. Set the roast aside for a moment so that the seasonings seep in.
With margarine, grease a baking pan large enough to hold the roast. Then scatter the onions and the chopped apples evenly over the bottom of the pan and sprinkle on the brown sugar.
Put the roast-fat side up on top of the sliced onions, apples and brown sugar. As the onions and apples cook they flavor the meat and they serve as a trivet to keep the roast from soaking into the drippings that will be rendered out during baking.
Slide the roast, uncovered, into the oven and watch it carefully. You want to cook it at 500 degrees only until the fat begins to sizzle slightly and it begins to turn a light brown color (which should take no more than 15 minutes).
After it browns, turn the oven down to 300 degrees, turn the roast over in the pan, and insert a meat thermometer into the thickest part of the meat, making sure it doesn't rest on a bone. Then continue cooking the roast uncovered until the thermometer reaches 150 degrees, which should take about 2 1/2 hours.
As the roast cooks, baste it all over every 15 minutes or so with the pomegranate juice. Do not overcook or the pork will dry out. Once you remove the roast from the oven, it will continue to cook for another 20-25 minutes on the countertop as it rests.
About 20 minutes before you remove the roast from the oven, pour remaining pomegranate juice into the baking pan and stir it well into the browned onions and the pan drippings. This is called au jus--give the roast a final basting with it several times.