Crush fennel seeds using a mortar and pestle or spice grinder. Aim for a fine grind if using on chops and pork ribs, and a coarse grind for pork roasts and whole hog. Place crushed fennel seeds to a bowl, and add the remaining rub ingredients. Combine mixture well before using.
Apply the rub to the meat, making sure it is well coated. Cook as directed.
Discard any remaining rub that has come into contact with raw meat.
If making ahead of time, store in an airtight container in the cupboard for 12 months.