Rugger eats

Christopher's Pulled Pork

Christopher's Pulled Pork
Posted on: August 11, 2013: 14:03:48
Tagged under: GANT Rugger, Rugger Eats

To me, food and fashion has a lot in common. Closest to any good restaurateur's heart is the wellbeing of his guests and the minute attention to detail. At GANT Rugger we care just as much about the feel, look and fit of our clothes as any good chef does about his fresh produce and keeping his mise en place in order. I'm far from a professional cook, but I'm a passionate one. In the coming weeks I will share with you my very own recipes on a few classic dishes, food I have cooked over and over thru the years to perfection (according to myself, that is). /Christopher Bastin, Creative Director

Christopher's Pulled Pork


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)


Recommended booze:

Any girly beer (that would be Corona or Bud).

This is how you do it:

1. 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!).


2. 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.