This recipe serves 4.
- 1 Boston Butt, around 4 lbs
- Smokey Chipotle Rub (yeah, yeah, you can make your own, but the off the rack is just as good).
- Sourdough bread.
- Mixed pickles.
- 1-2 teaspoons of curry powder.
- A few dashes of Tabasco.
- BBQ sauce (I use Sweet Baby Ray’s original, but that’s just me, blogger).
Wake up early, take a dip in the ocean and fire up your smoker. Rub the meat with the spice mix and throw it on the smoker. Leave it alone for 10 hours. Don’t lift the lid to check on it too much, ‘cause if you’re lookin’, you ain’t cookin’. All you basically have to do now is wait, so there’s plenty of time for blogging about your cooking skills while instagraming the whole thing (or you can just re-blog the photos I took – give cred or die!).
The remoulade only takes about 5 minutes to make. Chop the pickles, mix with mayo and season with curry and a few dashes of Tabasco.
Once the meat is done, break it to pieces using your fingers (or a fork if you can’t take the heat). Roast the bread, apply a generous amount of remoulade, put a heap of meat on it and top off with the BBQ-sauce.
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Any girly beer (that would be Corona or Bud).
The Pulled Pork play list
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Christopher Bastin was born 1973 in Stockholm, Sweden. He started his career in the fashion industry in 1992 at the Swedish denim hotspot Solo. Christopher held various positions at H&M, Whyred and Acne as Product Manager and buyer before joining GANT in 2005, when he began his designer career in earnest. His first mission was to design a men’s shirt range. Working alongside several industry veterans, he learned the trade of fabric and garment design – kindling his passion for American Sportswear.
Christopher has been the designer and Creative Director for GANT Rugger, which was re-launched under his direction with the spring/summer 2010 collection. He was recently appointed Creative Director of all of GANT.
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