Pork, Too

I went into Niki Segnit’s The Flavor Thesaurus for ideas for a rub and used this: Anise seed, red chili flakes, clove, coriander seed, cumin, garlic, and ginger, while adding the rub standbys — paprika, salt, pepper (white this time) and brown sugar. It was good. Why it cooked in five hours and the thing the other day took 16, I have no earthly idea.