The night before you want to serve the pork, prepare the dry rub mix. In a big pot prepare the brine solution and add the pork shoulder to the brine, throw in a couple bay leaves, cover the pot and put in the fridge overnight. You can also place the brine solution and pork in a big ziploc bag.
In the morning, take the meat out and pat it dry. You'll need a big deep roasting pan. Put the meat in the pan, and start rubbing in the dry rub all over the meat. Make sure you put plenty of rub, and massage real well. Now, you'll need a thermometer and you need to stick it in the thickest part of the meat, not touching the bone.
Place uncovered in a 225 F degree oven on the middle rack. It will take about 12 hours, the meat needs to get to an internal temperature of 200 F degrees.
Once it reaches 200 F degrees, take it out of the oven and let it rest for another 1.5 to 2 hours.
Using two large forks, begin pulling the meat apart. It will fall apart easily and it should not take you long at all to pull apart this whole roast.
Serve on sandwiches with coleslaw, hoagies, tacos, burritos, tamales, etc.