In a large bowl or plastic bag, combine 4 cups water, salt, sugar, peppercorns, coriander, oregano, and bay leaf and stir until sugar and salt dissolve. Add pork and refrigerate at least 1 hour (or up to 8 hours).
Set up a grill for indirect cooking (above) over medium-high. Clean and lightly oil hot grill. Remove pork from brine, pat dry, and grill directly over heat source until brown all over, 15 minutes. Move to cooler side of grill. Cover grill and cook until pork is cooked through (an instant-read thermometer inserted in thickest part of pork should read 140 degrees), about 25 minutes. Transfer to a cutting board and tent with foil. Let rest 10 minutes before slicing thinly.
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