Pulled pork rub (and brine)

Rub:

• 50 g. brown sugar
• 2 tsp onion powder
• 50 g. paprika
• 2 tbsp fresh grated black pepper
• 2 tsp smoked paprika (pimenton)
• 2 tbsp sea salt (not to coarse, grated lightly)

Brine:

• 2 L water
• 130 gram salt
• 3 laurel leafs
• a few black pepper corns

Boiled with salt and laurel, and cooled down again before brining pork.
Suitable for brining 2 kg pork overnight.

Use the rub generously on the pork after brining it, and cook as you prefer.
We do 10-11 hours in oven on 100 C.