Pulled Pork Seasoning - 1kg

Brown sugar, ground black pepper, smoked salt, Extremadura hot peppers, garlic granules, ground cumin, chilli powder, ground nutmeg. Mixed without flavor enhancers, colorings and preservatives Rub the pork neck vigorously with the spice mixture, cover and leave to rest in the fridge overnight. Place the meat in the smoker and smoke at a constant heat up to a meat temperature of around 85 degrees. Cover the meat again and let it rest for another 1/2 hour. The meat is then warm and falls apart. Pluck apart with a fork.