1.5 – 1.8kg pork shoulder or neck, that has the flap of fat still on it
3 tsp sea salt
1 T dark brown sugar
1/8 tsp garlic powder
1 T smoked paprika
½ tsp celery seed
2 tsp freshly ground black pepper
½ tsp dry thyme
½ tsp fennel seed, ground together with celery and thyme in a small mortar and pestle if possible
a light sprinkle of Wrights Liquid Smoke
organic tomato paste OR BBQ sauce of choice (I use my homemade one)
• If the fat layer on top isn’t already cut back on one side to create a flap, do that.
• Grind the celery seed, thyme leaves and fennel seed in a small mortar and pestle. Add remaining dry ingredients and mix well.
• With the fat pulled back sprinkle the liquid smoke over the meat, then sprinkle over that the dry mix, and finally sprinkle .5 to .75 Cup of BBQ sauce over the top of the rub. If using the tomato paste, rub that on first, then the liquid smoke and then the dry mix.
• Carefully lower the fat flap to hold the seasonings onto the meat. Lift it into the crock pot.
• Add half a cup of water, that is all. Place the lid on and turn it on low for about 9 hours. It takes a long, slow cooking with the fat dripping down over the meat for it to be tender and flavourful.
• Remove from slow cooker, allow to cool for 20 minutes, remove fat flap, and then shred the pork with a couple of forks.