This is a recipe from my mother-in-law. It takes some time to get done, but you don't have to do anything while the pork cooks. Just put it in the oven and forget about it. After about 6 hours, you will have succulent and fork tender pork.
Place all the ingredients for the dry rub in a container with tight fitting lid. Mix well.
Scoop 3 tablespoons of the dry rub into a a jug or a bowl and set aside. Tightly put the lid on the container with the dry rub and place in the fridge.
For the brine add water, salt and brown sugar to the jug and stir until sugar and salt have dissolved. Place the pork into a big freezer bag or into a big bowl and pour over brine. The brine should completely cover the meat. Add the bay leaves and close the bag or cover the bowl. Marinate in the fridge for at least 8 hours or overnight.
Preheat oven to 110 C / very low gas. Take pork out of he brine, drain well and pat dry with paper towels. Discard brine. Massage the prepared dry rub into the meat. Make sure to get the rub in every crease or fold and massage until it looks moist.
Place the pork into a roasting pan and roast in the preheated oven for about 6 hours (4 hours for every kg) until the meat is easily pulled apart with a fork.