Quote Originally Posted by Sir C View Post
I can't tell you what a joy it is to use.

I'm thinking we might consider a long, slow pork shoulder. Now the twist is, most of the recipes one finds for barbecued pulled pork are Mercan, so the dry rub contains loads of sugar, the injection fluid is apple juice and sugar, and the barbecue sauce is... sugar. So our challenge could be to produce perfectly melting pulled pork with our own recipes for rub, inject and sauce...
You have to bear in mind I'm new to this game. However, would a strongly fennel-y, dried garlic and onion rub not be a good thing, imparting a deal of natural sweetness and aroma, but without the cloying sugar?