For brine: Heat water to a simmer and add salt. Simmer for 5 minutes to dissolve the salt. Let the water cool. Place meat in a large baking dish and cover with cooled salt water brine. Add peppercorns, rosemary, and bay leaf. Cover the dish and refrigerate for 24 hours.
Then take the roast out, discard the brine, rinse the meat off and pat completely dry.
Pre-heat oven to 425℉
Place pork into a roasting pan fitted with a rack or onto a baking sheet, fat side up, Score the top of the roast with a paring knife cutting about one inch into the meat.
Spice rub: Combine basil, cumin, cloves, rosemary and pepper in a small bowl and rub over the entire roast.
Press garlic slices into the cuts. Top with chopped parsley.
Put the roast in the oven and cook for 15 minutes.
Meanwhile prepare basting sauce. Whisk together oil, mustard, Red Boat and water in a small bowl.
Reduce the oven temperature to 350℉.Take the roast out of the oven and brush basting sauce generously over your roast. Then return roast to the oven until it reaches an optimal internal temperature of 150℉. Since oven temperatures vary, after an hour check the internal temperature of your roast. At this time, brush the basting sauce over the roast again. When your roast reaches the optimal temperature, remove it from the oven and give it another brushing with the basting sauce. Let the roast rest, uncovered, for 10 minutes before slicing.