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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Comments

  • Binging with Babish

    Binging with Babish

    Month ago

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

  • Ian McCabe

    Ian McCabe

    4 days ago

    You’re welcome nc sucks tbh

  • Sand Castle

    Sand Castle

    7 days ago

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

  • Dish Soap

    Dish Soap

    12 days ago

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

  • Aron

    Aron

    20 days ago

    NC represent

  • AlphaWolf098

    AlphaWolf098

    27 days ago

    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

  • kaycee. cake

    kaycee. cake

    14 hours ago

    Well now im craving for it😭😭😭

  • JUAN FUENTES

    JUAN FUENTES

    15 hours ago

    I really want that butt

  • Lord Joseph stalin

    Lord Joseph stalin

    23 hours ago

    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

  • Anne McLaughlin

    Anne McLaughlin

    Day ago

    How would you make this in a slow cooker?

  • Chris Ballew

    Chris Ballew

    4 days ago

    Wurstisture sauce

  • Richard Watson

    Richard Watson

    4 days ago

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

  • Matt Conway

    Matt Conway

    4 days ago

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

  • Timothy Harris

    Timothy Harris

    5 days ago

    If only you had made some hot slaw.

  • Francis Taylor

    Francis Taylor

    6 days ago

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

  • N0TABL 3

    N0TABL 3

    6 days ago

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

  • Jack Naglieri

    Jack Naglieri

    7 days ago

    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

  • Roland Bejarano

    Roland Bejarano

    7 days ago

    I use a pressure cooker for my butts

  • Spacialvekter

    Spacialvekter

    7 days ago

    5:37 That looks absolutely INSANE.

  • Othman Ilou

    Othman Ilou

    8 days ago

    You talk to much

  • Untitled Untitled

    Untitled Untitled

    8 days ago

    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?

  • Anita Rodriguez

    Anita Rodriguez

    8 days ago

    Basic? LOL!

  • Jakob Barbian

    Jakob Barbian

    8 days ago

    MEATYarite

  • Jude Fletcher

    Jude Fletcher

    8 days ago

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

  • Ruzza Sheikh

    Ruzza Sheikh

    8 days ago

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

  • James Patton

    James Patton

    9 days ago

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

  • Mario Baldovino

    Mario Baldovino

    10 days ago

    Hey what's the song of the intro?

  • Chris Kinne

    Chris Kinne

    11 days ago

    Nice Job.

  • Savvy Gal

    Savvy Gal

    11 days ago

    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!

  • Aidan Morris

    Aidan Morris

    12 days ago

    You sure know how to handle butt.

  • Shap Anthony

    Shap Anthony

    12 days ago

    I subscribed when I saw he uses Louisiana hot sauce

  • Shiori Nakamoto

    Shiori Nakamoto

    11 days ago

    want a sticker

  • Rachel Roach

    Rachel Roach

    12 days ago

    Substitutions for lemon?

  • Ryan Zorko

    Ryan Zorko

    12 days ago

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

  • Allen cook

    Allen cook

    13 days ago

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

  • cowmilk222

    cowmilk222

    13 days ago

    Just made this and yum yum yum

  • Hannah Michael

    Hannah Michael

    13 days ago

    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

  • the

    the

    13 days ago

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

  • David Larson

    David Larson

    13 days ago

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

  • David Larson

    David Larson

    13 days ago

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

  • lacehu

    lacehu

    13 days ago

    "Meaty, all' right: :D

  • Annette Petrin

    Annette Petrin

    15 days ago

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

  • Albireo

    Albireo

    15 days ago

    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.

  • Albireo

    Albireo

    15 days ago

    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.

  • Liam Eric

    Liam Eric

    15 days ago

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

  • Ross Fragante

    Ross Fragante

    16 days ago

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

  • Ryan Montgomery

    Ryan Montgomery

    14 days ago

    Ross Fragante weird. I read it as he said it

  • Mr Lollipop

    Mr Lollipop

    16 days ago

    This would go really well in a burrito

  • Sarah Judge

    Sarah Judge

    17 days ago

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

  • Francesco Schettino

    Francesco Schettino

    16 days ago

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

  • Francesco Schettino

    Francesco Schettino

    16 days ago

    Sarah Judge nice dog

  • Abril Rios

    Abril Rios

    16 days ago

    Sarah Judge because you can't resist babish

  • Brennan C

    Brennan C

    18 days ago

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

  • Sarah Robins

    Sarah Robins

    19 days ago

    eastern sauce> western sauce

  • Dai German

    Dai German

    20 days ago

    Man ... I. Fucking love this channel I

  • Justaburgscuzzin

    Justaburgscuzzin

    20 days ago

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

  • Korhan Eser

    Korhan Eser

    20 days ago

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

  • Dave McBroom

    Dave McBroom

    20 days ago

    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! 😉

  • jon bailey

    jon bailey

    20 days ago

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

  • TotalDefiance

    TotalDefiance

    21 day ago

    Where is the slaw though?

  • Richard Koski

    Richard Koski

    21 day ago

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

  • Brenna Perry

    Brenna Perry

    21 day ago

    WHAT HAPPENED TO YOUR APRON?!?!

  • look at my face

    look at my face

    22 days ago

    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

  • Samuel Edney

    Samuel Edney

    22 days ago

    Where are my Carolina bois at

  • Angara Anirudh

    Angara Anirudh

    23 days ago

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

  • Astral

    Astral

    23 days ago

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

  • r1chard 07

    r1chard 07

    23 days ago

    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.

  • Haris Hazama

    Haris Hazama

    23 days ago

    Can make episode Halal or Kosher Food???

  • halpwr

    halpwr

    24 days ago

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

  • miamiwax

    miamiwax

    24 days ago

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

  • KudosK

    KudosK

    25 days ago

    Pulled pork, also known in bakeries. Pork hair.

  • Brantley Pruitt

    Brantley Pruitt

    25 days ago

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

  • IB_M1

    IB_M1

    25 days ago

    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.

  • SchneiderUnlimited

    SchneiderUnlimited

    26 days ago

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

  • SchneiderUnlimited

    SchneiderUnlimited

    6 days ago

    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

  • gumpotronic

    gumpotronic

    6 days ago

    What is a Carolinian?

  • Uldren Sov

    Uldren Sov

    26 days ago

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

  • Uldren Sov

    Uldren Sov

    22 days ago

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

  • Nokris Herald of Xol

    Nokris Herald of Xol

    22 days ago

    Uldren Sov Alright alright alright

  • Marcus Copeland

    Marcus Copeland

    26 days ago

    1:03 powerpuff girls reference lmfao

  • Andre Mallet

    Andre Mallet

    26 days ago

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

  • Ryan Taylor

    Ryan Taylor

    26 days ago

    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.

  • grant toth

    grant toth

    27 days ago

    What kind of gloves are those?

  • xoinalyahs

    xoinalyahs

    27 days ago

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

  • Catnium

    Catnium

    27 days ago

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

  • Wait Huh

    Wait Huh

    28 days ago

    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.

  • TheCanadianBeaf

    TheCanadianBeaf

    28 days ago

    BBQ pulled pork poutine

  • János Nyilas

    János Nyilas

    28 days ago

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

  • i.love.toasters

    i.love.toasters

    28 days ago

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

  • Shiori Nakamoto

    Shiori Nakamoto

    11 days ago

    Binging with babish ;)

  • Coconut Minaduki

    Coconut Minaduki

    28 days ago

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

  • Coconut Minaduki

    Coconut Minaduki

    21 day ago

    Uldren Sov And no you didn’t.

  • Coconut Minaduki

    Coconut Minaduki

    21 day ago

    Uldren Sov You’re welcome Uldren :33

  • Uldren Sov

    Uldren Sov

    26 days ago

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

  • Uldren Sov

    Uldren Sov

    26 days ago

    Coconut Minaduki Awwwww thank you!!!!!!

  • Coconut Minaduki

    Coconut Minaduki

    28 days ago

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

  • Evan Richards

    Evan Richards

    28 days ago

    I'm eating a tuna sandwich rn

  • DaFiresMen

    DaFiresMen

    29 days ago

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

  • Zapdog

    Zapdog

    29 days ago

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

  • Vyrus

    Vyrus

    29 days ago

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

  • Osteria Francescana

    Osteria Francescana

    29 days ago

    Please do a video showing the mother sauces

  • AUT_Znarf

    AUT_Znarf

    29 days ago

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

  • Tanya Veness

    Tanya Veness

    8 days ago

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

  • Jay

    Jay

    29 days ago

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

  • Soup Boy

    Soup Boy

    29 days ago

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

  • A Random Rock

    A Random Rock

    12 days ago

    It just works.

  • Zephyx

    Zephyx

    17 days ago

    I ERADTICATED TIME AND LEAPT PAST IT

  • Michael Hothan

    Michael Hothan

    18 days ago

    AAAAAA ITS KING CRIMSON

  • Alex So saucy

    Alex So saucy

    29 days ago

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

  • sounds like rain

    sounds like rain

    Month ago

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

  • Zach Smith

    Zach Smith

    Month ago

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

  • Roger Andersen

    Roger Andersen

    Month ago

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

  • Jacob

    Jacob

    Month ago

    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.

  • Alit Memeti

    Alit Memeti

    Month ago

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

  • Justin Gray

    Justin Gray

    Month ago

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

  • Mr. Creel

    Mr. Creel

    Month ago

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

  • Wanna Learn With Me ?

    Wanna Learn With Me ?

    Month ago

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

  • tatt oo sticker

    tatt oo sticker

    Month ago

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

  • TheOneG

    TheOneG

    Month ago

    You making any turkey burgers on that Traeger smoker?

  • panggop jio

    panggop jio

    Month ago

    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.

  • Kaleigh Best

    Kaleigh Best

    Month ago

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

  • Blue Moon Swords

    Blue Moon Swords

    Month ago

    PORKPORKPORK PORK PORK PORK PORK PORKPORKPORK PORK PORK PORK PORK PORKPORKPORK PORK PORK PORK PORK PORK PORK PORK PORK PORK PORK PORK PORK PORKPORKPORK PORKPORKPORK PORK PORK PORK PORK PORKPORKPORK PORKPORK PORK PORK PORK PORK PORK PORK PORK PORK PORK PORK PORK PORK PORKPORK PORKPORK PORK PORK PORK PORK PORK PORK That took me a solid 8 minutes...

  • general viewer

    general viewer

    Month ago

    ive never had this it looks so good !

  • c g

    c g

    Month ago

    You look like Michael from v sauce

  • BlueGamingSpoon

    BlueGamingSpoon

    Month ago

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

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