Prepare the Brine: In a large pot, combine the cold water, table salt, granulated sugar, smashed garlic cloves, and bay leaves. Stir until the salt and sugar have dissolved.

Brine the Pork Butt: Submerge the pork butt in the brine mixture. Cover and refrigerate for 8-12 hours (or overnight). If pressed for time, you can brine for a few hours, but longer is best for maximum flavor and tenderness.

Prepare the Marinade: In a medium bowl, combine the minced garlic, lime juice, orange juice, chopped parsley, paprika, table salt, black pepper, cumin (if using), Worcestershire sauce, olive oil, oregano, red pepper flakes, and citrus zests. Mix well to combine.

Marinate the Pork Butt: After brining, remove the pork butt from the brine and discard the brine solution. Place the pork butt in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it is evenly coated. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 4 hours, but preferably overnight (8-12 hours for best results).

Preheat the Oven: Preheat your oven to 300°F (150°C).

Roast the Pork (Covered): Remove the pork butt from the marinade and place it in a roasting pan. Reserve the marinade for basting later. Lightly sprinkle the pork with salt. Cover the pan with aluminum foil and roast in the preheated oven for 3-4 hours, or until the pork is tender and easily shreds with a fork.

Finish the Pork (Uncovered): After 3-4 hours, remove the aluminum foil and increase the oven temperature to 400°F (200°C). Roast the pork for an additional 20-30 minutes, or until the outside is nicely browned and slightly crispy.

Rest and Serve: Remove the pork from the oven and let it rest for 15-20 minutes before shredding. This allows the juices to redistribute. Shred the pork using two forks and mix it with any remaining juices in the pan for added flavor.