2 tbsp paprika

2 tbsp salt

2 tsp black pepper

1 tsp cayenne pepper

1 tsp garlic powder

½ tsp dried thyme

½ cup honey

¼ cup red wine vinegar

4 tbl (60ml) NON-CONCENTRATED* or 3 tsp (15ml) CONCENTRATED Smoked Flavours Hickory or Mesquite liquid smoke

3 tbsp olive oil

1 onion, peeled & cut in half

2.5kg pork neck, cut in half.

8-10 Coney rolls, or any other rolls.

*Our new less concentrated formulation, ideal for home cooking.


Mix the first 6 ingredients together with a fork in a medium sized bowl

Add the honey, vinegar, olive oil & 2 tbsp + 2 tsp (40ml) NON-CONCENTRATED* Hickory liquid smoke to the spices & stir to  form a paste

Place the onion in the slow cooker and place the pork shoulder on top of the pieces of onion.

Pour the honey paste over the pieces of pork.

Turn the slow cooker on to low and cook for 7-8 hours, or until the meat is fork tender and falls apart.

Salt to taste and garnish with fresh chopped cilantro (optional).

Use a spoon to skim and discard the fat from the surface of the liquid in the slow cooker.

Pour 400ml the liquid from the slow cooker through a strainer into a measuring jug. If you have more than 400ml of liquid you can pour into a saucepan and reduce but this is optional, I just keep 400ml of the original liquid.

Add the remaining Hickory liquid smoke 1 tbsp + 1 tsp (20ml) NON-CONCENTRATED * to the liquid. If you did not reduce, add the liquid to a saucepan and gently simmer while you shred the pork.

If the pork has a bone, remove & discard it. Using two forks, shred the meat, discarding any large pieces of fat and return the meat to the slow cooker.

Slowly stir in the liquid with the meat until the meat is completely moistened.

Serve warm with coleslaw on a roll (see recipe for Butter Milk Coleslaw)

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