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Serves
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Ingredients
The Pork
  • 3 kg Boston Butt (pork shoulder with bone in)
  • 1 tbsp mustard powder
  • 1 tbsp sea salt
  • 1 tbsp 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
coleslaw
  • 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
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp smoked paprika
  • Salt and Pepper
Brioche buns for serving
Pulled Pork Bun with Carolina Gold BBQ Sauce and Slaw Pulled Pork Bun with Carolina Gold BBQ Sauce and Slaw
Pulled Pork Bun with Carolina Gold BBQ Sauce and Slaw
Smoked for 13 Hours
Prep 2 hours
Total 13 hours
  • 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
  • To Make the slaw combine all the ingredients in a bowl and mix well
  • For the BBQ sauce add all the ingredients to a pan and warm through on a slow heat
  • Serve on toasted Brioche Buns

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

Pulled Pork Bun with Carolina Gold BBQ Sauce and Slaw
Smoked for 13 Hours
favorite
print
rate
Prep 2 hours
Total 13 hours
Serves
US | Metric
Ingredients
The Pork
  • 3 kg Boston Butt (pork shoulder with bone in)
  • 1 tbsp mustard powder
  • 1 tbsp sea salt
  • 1 tbsp 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
coleslaw
  • 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
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp smoked paprika
  • Salt and Pepper
Brioche buns for serving

  • 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
  • To Make the slaw combine all the ingredients in a bowl and mix well
  • For the BBQ sauce add all the ingredients to a pan and warm through on a slow heat
  • Serve on toasted Brioche Buns

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

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