Pulled Pork | Basics with Babish

  • Published on May 16, 2019
  • 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 • 2 617

  • Binging with Babish
    Binging with Babish  Month ago +1398

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

    • Dish Soap
      Dish Soap 3 days ago

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

    • Aron
      Aron 11 days ago

      NC represent

    • AlphaWolf098
      AlphaWolf098 18 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

    • Gilbert Rueger
      Gilbert Rueger 24 days ago

      I know there's no "real" instructions in game, but any chance you could take a crack at making some of the food from the Oddworld games? Like Scrab cakes and paramite pies?

    • Samaya Allen
      Samaya Allen 26 days ago

      just moved so im not a north carolinian anymore

  • Mario Baldovino
    Mario Baldovino Day ago

    Hey what's the song of the intro?

  • Chris Kinne
    Chris Kinne Day ago

    Nice Job.

  • Savvy Gal
    Savvy Gal Day 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 2 days ago +1

    You sure know how to handle butt.

  • Shap Anthony
    Shap Anthony 3 days ago

    I subscribed when I saw he uses Louisiana hot sauce

  • Rachel Roach
    Rachel Roach 3 days ago

    Substitutions for lemon?

  • Ryan Zorko
    Ryan Zorko 3 days ago

    'Bout to betray lots of people

    I hate meat fat.

  • Allen cook
    Allen cook 3 days ago

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

  • cowmilk222
    cowmilk222 4 days ago

    Just made this and yum yum yum

  • Hannah Michael
    Hannah Michael 4 days ago +1

    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 4 days ago

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

  • David Larson
    David Larson 4 days ago

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

  • David Larson
    David Larson 4 days ago

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

  • lacehu
    lacehu 4 days ago

    "Meaty, all' right: :D

  • Annette Petrin
    Annette Petrin 5 days ago +3

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

  • Albireo
    Albireo 6 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 6 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 6 days ago

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

  • Ross Fragante
    Ross Fragante 6 days ago +1

    "A few glugs of woshshshshhshsh sauce"

    I lost it. Hahahaha

  • Mr Lollipop
    Mr Lollipop 7 days ago

    This would go really well in a burrito

  • Sarah Judge
    Sarah Judge 8 days ago +2

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

  • Brennan C
    Brennan C 9 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 10 days ago

    eastern sauce> western sauce

  • Dai German
    Dai German 10 days ago

    Man ... I. Fucking love this channel

  • Justaburgscuzzin
    Justaburgscuzzin 11 days ago +7

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

  • Korhan Eser
    Korhan Eser 11 days ago

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

  • Dave McBroom
    Dave McBroom 11 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 11 days ago +1

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

  • TotalDefiance
    TotalDefiance 11 days ago

    Where is the slaw though?

  • Richard Koski
    Richard Koski 12 days 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 12 days ago


  • look at my face
    look at my face 12 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 12 days ago

    Where are my Carolina bois at

  • Angara Anirudh
    Angara Anirudh 13 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 14 days ago

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

  • r1chard 07
    r1chard 07 14 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 14 days ago

    Can make episode Halal or Kosher Food???

  • halpwr
    halpwr 15 days ago

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

  • miamiwax
    miamiwax 15 days ago +6

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

  • KudosK
    KudosK 15 days ago

    Pulled pork, also known in bakeries. Pork hair.

  • Brantley Pruitt
    Brantley Pruitt 16 days ago

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

  • IB_M1
    IB_M1 16 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 16 days ago +9

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

  • Uldren Sov
    Uldren Sov 16 days ago

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

  • Marcus Copeland
    Marcus Copeland 17 days ago +1

    1:03 powerpuff girls reference lmfao

  • Andre Mallet
    Andre Mallet 17 days ago

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

  • Ryan Taylor
    Ryan Taylor 17 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 17 days ago

    What kind of gloves are those?

  • xoinalyahs
    xoinalyahs 17 days ago

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

  • Catnium
    Catnium 18 days ago

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

  • Wait Huh
    Wait Huh 18 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 18 days ago

    BBQ pulled pork poutine

  • János Nyilas
    János Nyilas 18 days ago

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

  • i.love.toasters
    i.love.toasters 19 days ago +9

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

  • Coconut Minaduki
    Coconut Minaduki 19 days ago +2

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

    • Coconut Minaduki
      Coconut Minaduki 11 days ago +1

      Uldren Sov
      And no you didn’t.

    • Coconut Minaduki
      Coconut Minaduki 11 days ago +1

      Uldren Sov
      You’re welcome Uldren :33

    • Uldren Sov
      Uldren Sov 16 days ago +1

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

    • Uldren Sov
      Uldren Sov 16 days ago

      Coconut Minaduki
      Awwwww thank you!!!!!!

    • Coconut Minaduki
      Coconut Minaduki 18 days ago +1

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

  • Evan Richards
    Evan Richards 19 days ago

    I'm eating a tuna sandwich rn

  • DaFiresMen
    DaFiresMen 19 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 19 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 19 days ago

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

  • Osteria Francescana
    Osteria Francescana 20 days ago

    Please do a video showing the mother sauces

  • AUT_Znarf
    AUT_Znarf 20 days ago +3

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

  • Jay
    Jay 20 days ago

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

  • Soup Boy
    Soup Boy 20 days ago +43

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

  • Euthanized YT
    Euthanized YT 20 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 20 days ago

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

  • Zach Smith
    Zach Smith 20 days ago +8

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

  • Roger Andersen
    Roger Andersen 21 day ago

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

  • Jacob
    Jacob 21 day ago +1

    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 21 day ago

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

  • Justin Gray
    Justin Gray 21 day 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 21 day ago

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

  • Wanna Learn With Me ?

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

  • tatt oo sticker
    tatt oo sticker 21 day ago

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

  • TheOneG
    TheOneG 21 day ago

    You making any turkey burgers on that Traeger smoker?

  • panggop jio
    panggop jio 21 day 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 21 day ago +1

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

  • Blue Moon Swords
    Blue Moon Swords 21 day ago +1

    That took me a solid 8 minutes...

  • general viewer
    general viewer 22 days ago

    ive never had this it looks so good !

  • c g
    c g 22 days ago

    You look like Michael from v sauce

  • BlueGamingSpoon
    BlueGamingSpoon 22 days ago +1

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

  • John Strand
    John Strand 23 days ago

    No South Carolina sauce? For shame...

  • rachel.doremi
    rachel.doremi 23 days ago

    I demand a series. As a Memphian, I don't believe just North Carolina gives barbeque justice

  • paintinc paintinc
    paintinc paintinc 23 days ago

    But can you cook meth tho?

  • stevebob240
    stevebob240 23 days ago

    Please make the meatloaf from Jeanne Dielman!

  • Shelby M.
    Shelby M. 23 days ago

    My choir teacher was watching this in class on the last day of school😂😂😂😂😂

  • Jake
    Jake 23 days ago

    I’m offended you didn’t try Memphis style barbecue

  • Janno Sinclair BuzzBazz

    Creamy coleslaw please. Light coleslaw is fine, but you really want to show how to make a nice and creamy coleslaw. I see way too many restaurants making coleslaw that is lettuce soaked in water with a gentle sprinkle of the ghosts of creamy goodness...
    I believe that is FauxSlaw.

  • Ashley D
    Ashley D 23 days ago

    This turned out so good! Thank you for the amazing recipe!

  • Maniac Storm
    Maniac Storm 23 days ago +4

    Nobody at all:
    Babish: tiny wisk (✿◠‿◠)

  • xHeliqz
    xHeliqz 24 days ago

    Haram Bae

  • Dan Carlson
    Dan Carlson 24 days ago

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

  • ndzapruder
    ndzapruder 24 days ago

    Eastern NC born and raised here! Chef John's "Carolina-Style BBQ Sauce" is a delicious mustard-based thing from somewhere in SC I've also never been, but substituting 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.

  • MrTributesTreesOfAtomity

    war-chester-shire sauce

  • Dana Sanders
    Dana Sanders 24 days ago

    It's so funny that this came out the first day I was in Maryland, where they seem to be obsessed with pulled pork. Coming from Texas, it's definitely not the kind of barbeque I expect when I go to a bbq place, and that was a shocker.

  • Brandon Schilling
    Brandon Schilling 24 days ago

    Why not start it in the sous vide and finish it in the smoker. Best of both worlds.

  • EdgeOfFate
    EdgeOfFate 24 days ago

    Sous Vide???? you need to talk to Guga!!! common you tube collab with Sous Vide EVERYTHING!!!!!!

  • Hubiruchi
    Hubiruchi 24 days ago

    Anyone know a good pulled beef recipe?

  • Un-Named Trucker
    Un-Named Trucker 24 days ago

    They Yankees in North Carolina wouldn’t know good ‘Cue if they fell face-first into a pit.

  • Lu Aquino
    Lu Aquino 24 days ago

    Fuckin genius

  • Just A German
    Just A German 25 days ago

    I love the humour