1) Combine all of the ingredients except the ice and the pork in a 4-litre nonreactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir.
2) Place the pork into a 4L zip top bag and add the cooled pickling liquid. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally.
3) Use within 2 weeks or remove from the pork from the brine and freeze.