Thank you everyone for taking time to reply. I did this 2 more times after this. 2nd time came out really tender and juicy. but it was bland because I under seasoned it. 3rd time was probably the best, but was still a hard fail. the meat was tender and had great texture, but the outside bark was way to salty, and the inside bland to my standards but not as bad as the second time. I have no idea how to penetrate the inside without over seasoning the outside.
for my third try i seasoned with salt and pepper and left it in the fridge overnight. i'm not sure if i'm using the right salt. fine crystal sea salt from trader joes? anyway, i feel like the temp and time was right, but I just don't know how to season this huge piece of meat. Any more help would be much appreciated. but for the time being, I'm going to take some of the other guys advice and work with pork first.