Use
Sprinkle the herb and spice mix generously over a large piece of pork. Preferably pork shoulder or neck (1,5-2kg). Let it marinate for a few hours or overnight. Put the meat in the oven or BBQ at a low temperature (110 ͦC). Close the lid and slow cook until the meat has reached a core temperature of 70 ͦC. Wrap the meat in tin foil and cook for another few hours until the core temperature reached 90-93 ͦC (total cooking time 4-5 hours). Pull the meat off the bone and enjoy!
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