Combine all the brine ingredients in a large bowl or sealable plastic bag.
Mix and crush the ingredients with your hands, directly or through the bag, squeezing them to release the maximum flavor
Put the meat in the brine and let stand to absorb the flavors for at least 3 hours, and up to 14 hours. If brining for longer than 3 hours, refrigerate the pork.
Direct Grilling-Preheat the BBQ to medium-high. Combine all the ingredients for the baste except the parsley in a foil pan or heatproof pan and set on the side of the grill.