In a small bowl, stir together parsley, fennel seeds, dried onion, rosemary, oregano, salt, garlic powder, cloves and coriander. Rub onto all surfaces of roast.
To grill the meat; for a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place pork on grill rack over pan. Cover; grill for 1 1/2 to 2 1/4 hours or until thermometer registers 150°F, adding more coals as necessary to maintain temperature. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place pork on grill rack over burner that is turned off; grill as directed.) Remove pork. Cover; let stand for 15 minutes. Temperature of meat after standing should be 160°F.
Transfer meat to a warm platter. Cover and let stand for 15 minutes before carving.