The night before you want to cook/eat the pulled pork, mix together all the dry seasonings in a small Tupperware container.

In a small bowl mix together the cold water and the salt for the brine. Once the salt is dissolved, pour the liquid into a gallon sized plastic storage bag. Add in the sugar, dry rub, and bay leaves. Seal the bag and give it a shake to dissolve all the seasonings. Add the pork into the bag, seal, and refrigerate overnight.

Preheat the oven to 225 degrees F.

Remove the pork roast from the brine. Place in a medium shallow baking dish. Pat the pork dry with paper towels. Liberally cover both sides of the pork in the dry rub. Be sure to leave a few tablespoons of dry rub for later. You will want to add more seasoning once the pork is shredded. Pat the dry rub into the meat.

Roast the pork in the oven for 4-5 hours until the internal temperature is 200 degrees F. Once the internal temperature is reached, remove the pork and let it rest for an hour or two before shredding with two forks. Shred the pork in the same pan you cooked it in so you incorporate all the cooking juices. Add a few more dashes of the dry rub and mix it into the pork.

Serve the pork on your favorite roll or bun.