Feeds: 6


The Pork

  • 3 kg Pork Butt (pork shoulder with bone in)

  • 1 tbsp mustard powder

  • 1tbsp sea salt

  • 1tbsp black pepper

  • 1 tbsp onion powder

  • 1 tbsp garlic powder

  • 2 tbsps smoked paprika

  • 1 tbsp cayenne pepper

  • 1 tsp ancho chilli flakes

  • 1 tsp chilli flakes

  • 1 Water Spray bottle half/half cider vinegar


  • ½ white cabbage finely sliced

  • 2 carrots grated

  • 1 red onion finely sliced

  • ½ lemon juiced

  • 8 tbsps mayonnaise (approx)

  • 1 tbsp wholegrain mustard

  • salt and pepper

Carolina Gold BBQ Sauce

  • 10 tbsps french's classic mustard

  • 3 tbsps ketchup

  • 2 tbsps worcester sauce

  • 3 tbsps cider vinegar

  • 3 tbsps light brown sugar

  • 1 tbsp honey

  • 1 tbsp Hot Sauce

  • 1tsp onion powder

  • 1 tsp garlic powder

  • 1 tbsp smoked paprika

  • Salt and Pepper

buns and pickles for serving


"I like pork butts and i can not lie" especially when they have been cooked on the bbq for 8 hours. We cut off the skin from the butt before smothering in our dry rub and then cooking at 150 on indirect heat for 8 hours. We were regularly checking the temperature of our butt and once it got to 95 it was ready to shred. Our bap contains pulled pork, bread and butter pickles, cracking , slaw and perhaps the star of the show the Carolina Gold BBQ Sauce (You have to make this).

Slut this up to the max with some crispy onion rings.

Full recipe on our website (courtesy of @bboxfood)


  1. Remove the skin from the pork and cover with the rub, you'll need to smoke this low n slow for around 10-12 hours at 130c on a bbq until it reaches an internal temp of 95c you can wrap it in greaseproof paper at around 80c to speed up the process slightly. I'd spray it with the water/vinegar mix every hour. when it reaches that perfect 95c it will shred easily between 2 forks

  2. To Make the slaw combine all the ingredients in a bowl and mix well

  3. For the BBQ sauce add all the ingredients to a pan and warm through on a slow heat

  4. To make the crackling salt the sin and leave for 30 mins to draw out moisture

  5. Pat dry then add more salt and put in oven at 220c until golden and bubbling

  6. Once crispy cut off the excess fat from the cracking so you are just left with the cooked golden bits.

  7. Serve on toasted Brioche Buns

"Remember there is no dish that adding bacon does not improve"

Privacy Policy ©2020 FoodSlut™