In a 6- to 8-quart pot stir together the cold water, salt, and brown sugar until dissolved. Add pork and bay leaves. Cover and chill at least 8 hours or up to 48 hours.
Preheat oven to 425 degrees F. Remove pork and bay leaves from brine; discard liquid and set bay leaves aside. Pat pork dry with paper towels. In a large skillet heat oil and butter over medium-high heat. Add pork and brown well on all sides. Place in a foil-lined roasting pan. Spread pork all over with mustard. Pat brown sugar evenly over pork. Top with pineapple and Aleppo pepper. Bake for 15 minutes. Reduce heat to 350 degrees F. Continue roasting for 40 to 50 minutes more or until done (145 degrees F), basting once and adding bay leaves after 30 minutes. Cover and let rest 10 minutes. Serve with pan juices and sprinkle with Aleppo pepper.