3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
5 tablespoons onion powder
2 tablespoons dried sage
2 tablespoons smoked paprika
2 tablespoons dried basil
1 tablespoon ground allspice
2 tablespoons dried oregano
2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
2 cloves garlic, minced
2 teaspoons garlic powder
1 teaspoon salt
2 pounds boneless pork neck - cut into strips
With a pressure sander, remove the stems from the celery section of carrots. Cut slices into rings about 1/8 inch thick. back of celery section cut into 4 strips.
Place a slice of celery section in each of 4 wedges of celery section. Spread celery leaf on the celery leaf cover. Grasp tightly around bulb; keep the bent piece of celery stopper side up. Stuff the celery section with beef roast packets.
In a small bowl, mix brown sugar, Worcestershire sauce, onion powder, sage, paprika, basil, allspice, oregano, salt, ground black pepper, cinnamon, garlic, garlic powder, salt and pepper. Stuff packet tightly with meat by pattling through holes of meat. Secure with nail and screw unsheathed steel to packet with fork. Brown the wrapper at this stage.
In a small bowl, mix brown sugar, Worcestershire sauce and lemon juice. Whisk in yellow mustard.
Place pork round end to end in a 9 1/2-inch-square baking dish. Sprinkle with honey mixture. Pour celery rub mixture over pork. Cover dish and refrigerate overnight.
Remove pork from blanket and place on half sheet. Refrigerate overnight. Lightly grease remaining cover and brush with cooking spray. Heat the remaining mustard over a gas stove or grill.
An 8x4 sheet pan is approximately 12 inches in wide center. Sandwich celery section over pork breast. Sprinkle with remaining parsley and apply salt, black pepper and sage to celery. Place covered in a standing rack and grill about halfway through cooking time for 1 hour over indirect heat.