1. Pluck the leaves from the fresh herbs and chop finely. Coarsely crush all the remaining ingredients in a mortar.
2. Rub the meat with mustard and season with the rub. Wrap the marinated meat in cling film and chill for at least 12 hours.
3. Preheat the smoker to 100-130 degrees. Remove the pork neck from the film and place a meat thermometer in the middle.
4. Add the white wine, apple juice, whisky and maple syrup to the aluminium bowl. Place the joint on top. Put the bowl with the joint in the smoker. When the thermometer reaches a temperature of around 70-75 degrees, pour the liquid over the meat in the aluminium dish (mop). Repeat the procedure once every hour. When the core temperature reaches 90 degrees, the roast is ready.
5. Take the roast out, wrap it in aluminium foil and leave to rest for half an hour. Then pull the meat apart with a fork and mix with the meat juices from the aluminium bowl.