2 tbsp paprika
1 tsp mustard powder
½ tsp ground cumin
2 tbsp salt
2 tsp black pepper
1 tsp cayenne pepper(optional)
1 tsp garlic powder
3 tbsp light brown sugar
½ cup apple cider vinegar
4 tbl (60ml) NON-CONCENTRATED* or 3 tsp (15ml) CONCENTRATED Smoked Flavours Hickory or Mesquite liquid smoke
1 onion, peeled & cut in half
2 tsp vegetable oil
3 tbsp tomato puree
2.5kg pork neck, cut in half. (Skin & excess fat removed)
8-10 Coney rolls, or any other rolls.
*Our new less concentrated formulation, ideal for home cooking
Combine the first 7 ingredients and 1 tbsp of brown sugar in a medium sized bowl
Pat the pork dry with paper towels & rub the spice mixture all over the pork
Heat the vegetable oil in a large frying pan and brown the pork on all sides, remove and set aside
Add ½ cup of water to the drippings in frying pan and pour into the slow cooker
Add the vinegar, tomato puree, 2 tbsp + 2 tsp (40ml) NON-CONCENTRATED* Hickory liquid smoke & the remaining 2 tbsps of brown sugar to the slow cooker & whisk to combine
Place the onions halves in the slow cooker and place the pork on top of these, cover and cook on low for 8 hours
Turn off the slow cooker and remove the pork to a cutting board.
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)