Beware, meat coma and meat sweats.
A white bap with piles of pulled pork on top like the size of a small child’s head. The pulled pork is tender, full of flavour and works even better with Mark’s own flavoured sauces, our favourite ‘HOLY F**K!’. Made with Scotch Bonnet Peppers and Naga Jolokia you cannot take the sauce lightly. If you don’t fancy the bun it also works with just the meat. The meat is BBQ’d overnight until the meat can be falls off the bone – so you get more meat.
Don’t go later than about 13:00 – even cooking half a tonne of ribs, Mark still sells out EVERY time he trades.