Slow-roasted Pork Shoulder Pernil

For the brine: Place the water, sugar, and salt in a container large enough to hold the pork shoulder and whisk until the sugar and salt dissolve. Add the fruit and bay leaves. Add the pork. Cover and refrigerate overnight, turning the pork over twice while brining.
For the seasoning: Combine all of the ingredients except the butter, and mix until all are incorporated. The room-temperature butter will be used after the pork roasts for three hours.

To roast the pork: Remove the pork from the brine and discard the brine. Let the pork air dry for an hour to come to room temperature.

Preheat an oven to 300°F.

Rub the seasoning, minus the butter, all over the pork, ensuring that the meat is fully covered. Place it in a baking pan and cover with aluminum foil. Roast for three hours, then remove the aluminum foil and rub the pork with the room temperature butter. Cover and roast for another three to four hours, or until the internal temperature reaches 165°F. 

Increase the oven temperature to 375°F, uncover the pan, and roast the pork for another 20 to 25 minutes to crisp the fat on top. Remove the pork from the pan, reserving the juices, and let it set at room temperature for 30 minutes, or until cool enough to handle. Remove the crisp fat layer from the top, chop it to garnish the finished dish, and reserve. Pull the meat apart.

For the pork jus: Strain the pan juices and combine them with the stock in a saucepan. Low boil the liquid over medium-high heat until it reduces in half, 10 to 15 minutes. Whisk in the cubed butter. Put the cornstarch in a small bowl and whisk in the water to dissolve it. Stir the dissolved cornstarch into the hot jus until it is incorporated. Cook at a low boil for two minutes. Taste and add salt if desired. Pour the jus over the shredded pork and mix thoroughly. Garnish with the chopped crisp fat and serve.