Pulled Pork | Basics with Babish

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    This video was sponsored by National Pork Board. Visit pork.org/cooking to learn more.
    With summer (hopefully?) right around the corner, backyards across the nation and the world are poised to get lost in a haze of blue smoke. Pulled pork can be a daunting task for a newcomer to the world of slow-and-low barbecue, but with some help from The National Pork Board, we'll make a pitmaster of you yet.
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    Published on Month ago


    1. Binging with Babish

      Grab your butts and get to smoking! Big thanks to North Carolina for doing their thing

      1. Ian McCabe

        You’re welcome nc sucks tbh

      2. Sand Castle

        i almost forgot to watch you pulling pork today. I forgot to set the alarm

      3. Dish Soap

        My NC ass got all pumped knowing my BBQ sauce is the best. 🤣🤣

      4. Aron

        NC represent

      5. AlphaWolf098

        I have to say....what you did here is closer to the superior of the two NC barbecues, Western NC barbecue, which I can appreciate. Eastern NC traditionally would use meat from all parts of the pig, mixed together. That said, using honey or molasses in the Western NC barbecue sauce would have added more depth of flavor than brown sugar. Also, forget the potato bun. You need to put it on a buttermilk biscuit. Smoked pulled pork with Western NC barbecue sauce on a buttermilk biscuit is really the only way I can stand eating pork at all. - Sincerely, someone living in NC

    2. kaycee. cake

      Well now im craving for it😭😭😭


      I really want that butt

    4. Lord Joseph stalin

      im from the carolinas (i moved to russia early in my life) but i know you didnt put that seasoning on right before dusting it with the season you mudt thoroughly bitch slap it for tenderization

    5. Anne McLaughlin

      How would you make this in a slow cooker?

    6. Chris Ballew

      Wurstisture sauce

    7. Richard Watson

      Is there a way to utilize an oven and crock pot?

    8. Matt Conway

      I made this for my family and now they think I’m a bar-b-q god

    9. Timothy Harris

      If only you had made some hot slaw.

    10. Francis Taylor

      *South Carolinians collectively sigh at the non-inclusion of mustard based sauce*

    11. N0TABL 3

      Babish:And with the national pork board I’m going to show you ... Vegans: Am I a joke to you?

    12. Jack Naglieri

      You need to let it rest. It should never be that steamy when you pull it, otherwise it immediately drys out and all that time basically goes to waste

    13. Roland Bejarano

      I use a pressure cooker for my butts

    14. Spacialvekter

      5:37 That looks absolutely INSANE.

    15. Othman Ilou

      You talk to much

    16. Untitled Untitled

      What would happen if you didnt use so much sugar? I’m not a fan of how sugary US food can be and vastly prefer salty over sweet. How terrible would the spice mix be without all that sugar? Is it only there to carmalize the outside?

    17. Anita Rodriguez

      Basic? LOL!

    18. Jakob Barbian


    19. Jude Fletcher

      That more liquid eastern north Carolina sauce is sometimes called dip, yes a dumb name but that's what its called

    20. Ruzza Sheikh

      I see you making two plates there at the end ;)

    21. James Patton

      Dude you are crushing it! I also just saw you on the Chef Show!

    22. Mario Baldovino

      Hey what's the song of the intro?

    23. Chris Kinne

      Nice Job.

    24. Savvy Gal

      As a South Carolinian, I’m offended. Giving North Carolina credit for pulled pork when they chop it and don’t even pull it like on SC. Also no mustard bbq sauce!

    25. Aidan Morris

      You sure know how to handle butt.

    26. Shap Anthony

      I subscribed when I saw he uses Louisiana hot sauce

      1. Shiori Nakamoto

        want a sticker

    27. Rachel Roach

      Substitutions for lemon?

    28. Ryan Zorko

      'Bout to betray lots of people I hate meat fat.

    29. Allen cook

      Oh that vinegar base is from Lexington nc come try it out

    30. cowmilk222

      Just made this and yum yum yum

    31. Hannah Michael

      The place I'm living in right now has a small BBQ with 2 huge propane tanks and we literally have a BBQ every single night. Sometimes I have BBQ sausage with breakfast, I feel so blessed

    32. the

      There is nothing better than a 50 50 mix of vinigar and bbq sauce

    33. David Larson

      "Smoke ring"?!?! Babish. I am disappointed.

    34. David Larson

      I thought you said you were going to use a smoker, not an ash machine.

    35. lacehu

      "Meaty, all' right: :D

    36. Annette Petrin

      You enjoyed saying "BUTT" wayyyyyy to much... lol

    37. Albireo

      It might be a regional thing, but most coleslaws I have had in North Carolina (I grew up here, for the most part) contain mayonnaise to some capacity. Grew up in the Piedmont and now live in the far northwestern portion of the state, so if it's an Eastern thing to exclude it that would make sense.

      1. Albireo

        Sauces were definitely on point, also! I like a mixture of the two just because I enjoy the spiciness and tanginess of the eastern style with the viscosity of the western style.

    38. Liam Eric

      I really wasn’t expecting this to be so North Carolinian! Loved it.

    39. Ross Fragante

      "A few glugs of woshshshshhshsh sauce" I lost it. Hahahaha

      1. Ryan Montgomery

        Ross Fragante weird. I read it as he said it

    40. Mr Lollipop

      This would go really well in a burrito

    41. Sarah Judge

      Why do I torture myself by watching this, knowing that I do not have the money, ingredients, skills, nor equipment to make these recipes

      1. Francesco Schettino

        Sarah Judge btw that can all be done for 25$ or less

      2. Francesco Schettino

        Sarah Judge nice dog

      3. Abril Rios

        Sarah Judge because you can't resist babish

    42. Brennan C

      I recently made this and found that adding some apple cider vinegar and mustard powder made the bbq sauce taste less like sweet ketchup

    43. Sarah Robins

      eastern sauce> western sauce

    44. Dai German

      Man ... I. Fucking love this channel I

    45. Justaburgscuzzin

      Like how he casually gets a tattoo in the middle of the recipe

    46. Korhan Eser

      2:02 lol I can’t pronounce that wortchhch sauce too

    47. Dave McBroom

      Why are you doing a Carolinas recipe when your sponsor, The National Pork Board is in Des Moines, Iowa? Just curious cause I live 5 miles from their office, and we can smoke butts too baby! 😉

    48. jon bailey

      I honestly have not enjoyed a cooking show as much as this sense Good eats.

    49. TotalDefiance

      Where is the slaw though?

    50. Richard Koski

      Except for the celery seed that slaw is traditional in Carolina. That's how my mom from N.C. taught me to make coleslaw.

    51. Brenna Perry


    52. look at my face

      This kinda looks like an Italian receipt, it's called "porchetta" it's kinda like this, but it's served at normal temperature, and let me tell you, it's fucking delicious

    53. Samuel Edney

      Where are my Carolina bois at

    54. Angara Anirudh

      Hey binging with babish why dont you do some of the dishes from a show called shokugeki no soma its a cooking anime show.

    55. Astral

      1:03-1:07 make sure there's no chemical x in there either

    56. r1chard 07

      Pork shoulder is super forgiving to smoke and the best start to smoking. If you want to learn a lot about smoking check out AmazingRibs. Like Babish and Alton Brown, they use science to explain cooking.

    57. Haris Hazama

      Can make episode Halal or Kosher Food???

    58. halpwr

      Can I do this with a brick roast? Ie beef?

    59. miamiwax

      Clicked off when he said meatyorite. Only so much I can take.

    60. KudosK

      Pulled pork, also known in bakeries. Pork hair.

    61. Brantley Pruitt

      Blasphemy! This South Cackalackey boy loves his mustard based 'que

    62. IB_M1

      This is just what I needed! Thank you! I'm havin' a party in a few days and is in the process of planing, we are going to be grilling something but don't know what. (Yes. I am awere that you dont grill the pork on order to make pulled pork(He even shows this in the video)). And again thank you for planting the idea in my head.

    63. SchneiderUnlimited

      Vinegar base is better but that’s coming from a Carolinian so there might be some bias in there

      1. SchneiderUnlimited

        gumpotronic It is someone who is from the Carolinas. meant to say North Carolinian because South Carolinians tend have a preference for mustard based BBQ sauce

      2. gumpotronic

        What is a Carolinian?

    64. Uldren Sov

      GIMME!!!! MY PULLED PORK!!!! >;3

      1. Uldren Sov

        Nokris Herald of Xol Oh shit hey Nokris. How’s it going

      2. Nokris Herald of Xol

        Uldren Sov Alright alright alright

    65. Marcus Copeland

      1:03 powerpuff girls reference lmfao

    66. Andre Mallet

      Sous-vide was invented by two different French chefs in 1971..

    67. Ryan Taylor

      sous-vide and then the oven is how I do my pulled pork and it is amazing if you don't have a smoker. If you don't have time to do an overnight sous-vide then another option that does a great job is a slow cooker, pop your rubbed pork shoulder in the slow cooker with a few cups of stock, some onion, garlic and then 8 hours on high. You won't get the nice bark but once pulled and put on a roll it will taste just the same.

    68. grant toth

      What kind of gloves are those?

    69. xoinalyahs

      literally everything smoked tastes like bacon too me ): i dont like it

    70. Catnium

      I made pulled chicken masala once and it was the best everrrrrr!

    71. Wait Huh

      Solid though I would highly recommend a mustard rub down or even (and this is where people gasp) a mayo rub down before the dry rub. It is a minor difference that results in incredible flavor as the rubs have a stronger, bounded presence and provide a stronger bark.

    72. TheCanadianBeaf

      BBQ pulled pork poutine

    73. János Nyilas

      2:41 Did you throw that fat into the trash bin? 😱😱

    74. i.love.toasters

      I no joke, have just found your channel and have been binge watching it for about an hour.

      1. Shiori Nakamoto

        Binging with babish ;)

    75. Coconut Minaduki

      I’ll cook this for Uldren Sov.... if I don’t drop anything

      1. Coconut Minaduki

        Uldren Sov And no you didn’t.

      2. Coconut Minaduki

        Uldren Sov You’re welcome Uldren :33

      3. Uldren Sov

        Clem No I did not do anything. I did not kill cayde!!!

      4. Uldren Sov

        Coconut Minaduki Awwwww thank you!!!!!!

      5. Coconut Minaduki

        Clem That might be true about old Uldren but the new one is a guardian. He’s nice

    76. Evan Richards

      I'm eating a tuna sandwich rn

    77. DaFiresMen

      I noticed your Apple Cider vinegar looked cloudy. Did you use the type with the "mother" in it? It is safe to use then?

    78. Zapdog

      "i'm then going to punch a hole in the plastic wrap to give my sous vide access to the butt"

    79. Vyrus

      So uhh... will a normal oven work too? Like a cuple hours at 150C or something like that?

    80. Osteria Francescana

      Please do a video showing the mother sauces

    81. AUT_Znarf

      I'm pretty sure Worcester is simply pronounced "Wu-str" ("wooster"?) Something like that

      1. Tanya Veness

        My grandma was British and she pronounced it like that. :)

    82. Jay

      Whose is this guys wife. I bet she weighs 890 pounds.

    83. Soup Boy

      0:38 "Huge amount and of paprika" What do you mean?? That's at least a teaspoon. 0:42 Oh.

      1. A Random Rock

        It just works.

      2. Zephyx


      3. Michael Hothan


    84. Alex So saucy

      Made the bbq sauce and added green onions and a teaspoon of honey it’s amazing thanks for the most of it

    85. sounds like rain

      This looks so good, wish I had access to a cut of meat like this,, and a smoker

    86. Zach Smith

      Need some love for SOUTH (best) Carolina and a mustard base sauce

    87. Roger Andersen

      any way to do this in a normal propane grill? type: weber triple burner

    88. Jacob

      I sometimes feel this is the Origin Story of Alton Brown, you know, like his prequel or something. Except way more awesome beard and some tattoos.

    89. Alit Memeti

      When I can’t get outside I braise my pork in a delicious brine overnight.

    90. Justin Gray

      Great looking pulled pork, if you hit sauces again don't forget the central Carolina (mustard belt) mustard based BBQ sauce :-)

    91. Mr. Creel

      You make it seem as though I can do this. Challenge accepted!

    92. Wanna Learn With Me ?

      I’m from Western NC but that vinegar based *mouth waters*

    93. tatt oo sticker

      I usually do mine in a slow cooker, is that method flawed?

    94. TheOneG

      You making any turkey burgers on that Traeger smoker?

    95. panggop jio

      ketchup for mustard and tossing in some red Anaheim pepper with the apple gives you a viscous version of the first sauce you made here. Let it rock your face.

    96. Kaleigh Best

      No Carolina Gold sauce?! I'm disappointed. Hickory smoked is definitely the way to go, though.

    97. Blue Moon Swords


    98. general viewer

      ive never had this it looks so good !

    99. c g

      You look like Michael from v sauce

    100. BlueGamingSpoon

      Hey add vinegar the western Carolina one. Also my grandpa makes a great BBQ sauce and he uses apple juice