Add 3/4 cup sea salt, 1/2 cup coconut sugar, 5 cloves of smashed garlic, 1 teaspoon grated ginger, 4 1/2 tablespoons pickling spices, and 2 bay leaves and 4 cups water to a saucepan and heat it over medium heat. Cook the mixture until the sugar and salt have dissolved.

Turn the heat off and add 1 cup of crushed ice to cool the brine off.

Once the brine has cooled to room temperature, place it in the refrigerator for approximately one hour.

Pour the cold brine into a glass or ceramic dish and add the meat to the brine in the casserole dish, make sure that the meat is completely covered with the brine. Cover and place it in the refrigerator for five days.

Flip the meat over every day.

COOK THE MEAT: After the meat has gone through the brining process, rinse it off and place it into a slow cooker. Add 2 cloves of smashed garlic and 1 tablespoon pickling spice and enough water to cover the meat.

Place the cover on the slow cooker and cook on low for 4 hours.