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 • 2 726

  • Binging with Babish
    Binging with Babish  3 months ago +1619

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

    • Brody Raxter
      Brody Raxter Day ago

      West nc gang

    • C43L4N
      C43L4N 6 days ago

      @Alexandra Spooner Memphis be overrated. Damn good, but overrated.

    • Tyler Seward
      Tyler Seward 6 days ago +1

      As someone from Rochester that moved down to east Nc actually that pulled pork looks to compete but the vinegar sauce would be perfect with it if you let it sit with it’s spices for a couple days

    • Dev Wolf
      Dev Wolf 9 days ago

      Another shout out from an Eastern North Carolinian, thanks for opening my eyes to western NC bbq... I was only raised on eastern. Now I must try.

    • Organic Water
      Organic Water 20 days ago

      *thumbs up* you have my genuine North-Carolina approval (don’t live there anymore, but hope it still counts)

  • Jo C
    Jo C Hour ago

    Carolina sauce is crap 💩 Kc for the win!

  • Nether Warrior
    Nether Warrior Day ago

    Im making some on my sous vide today, just started it. I love cooking with the sous vide personally.

  • Joey Han
    Joey Han Day ago

    or you can just throw a pig into a wood chipper

  • James Johnson
    James Johnson Day ago

    what if you havent got a vacuum pack thing-a-majig

    • Joey Han
      Joey Han Day ago

      suck all the air out with your mouth

  • Tristan Tolhurst
    Tristan Tolhurst 2 days ago

    Is there a low-sugar alternative to the dry rub?

    • generic username
      generic username 2 days ago

      Yeah, you just don't put as much sugar in it. This is a meat dish, not baking, you don't need laboratory-level precision.

    H IS MAXIMUS 4 days ago

    Sous vide isn't back to basics by any means, hes alright but way to 0ver rated

  • Beware_ SavageYT
    Beware_ SavageYT 4 days ago

    You should do the “Pork Picnic” From regular show...nvm you won’t see this

  • Dexter Aguirre
    Dexter Aguirre 5 days ago

    Ain't nobody got time for that

  • carlitos ducoing
    carlitos ducoing 6 days ago

    Too much bullshit for a sandwich...

  • Hirro the mysterious youtuber

    Butting with babish

  • Gera Aceves
    Gera Aceves 7 days ago +5

    Do recipes real so I don't have spend $200 for a meal.

  • Chase Cherry
    Chase Cherry 8 days ago +1

    What kind of vacuum sealer is this?

  • Dev Wolf
    Dev Wolf 9 days ago

    Eastern North Carolina FTW

  • Julian Kirby
    Julian Kirby 9 days ago

    If you do your pulled pork in a slow cooker. Do yourself a favor and pour in some RED ALE. Brand doesn’t really matter. It’s the style of ale you want. Everyone loves my dads pulled pork he does with that.

  • FriedLuck
    FriedLuck 9 days ago

    Can you make pulled beef or is that not possible?

  • Qwilliams
    Qwilliams 11 days ago

    How about you recreate the 12-day, slow-cooked, pulled pork from American Dad?

  • Zach Mosteller
    Zach Mosteller 12 days ago

    You forgot down here in SC we like our mustard bbq sauce.

  • mixwell1983
    mixwell1983 13 days ago

    I do quick pulled pork where I cube my pork up and pressure cook it 30 mins and natural release it. Then remove and drain most liquid,add liquid smoke and bbq sauce and reduce down once pork is added. The stirring breaks up the pork.
    Thats pulled pork for a weeknight meal when I don't have time to smoke it properly.

  • Valentino Vragović
    Valentino Vragović 13 days ago

    I see nothing basic in this episode haha

  • Ed Snowden
    Ed Snowden 15 days ago


  • Ernie Chang
    Ernie Chang 16 days ago

    Did you just say cold slaw?

  • Eline Brouwer
    Eline Brouwer 16 days ago

    am I the only one with mental pictures of Babish butt in a water bath?

  • TheCookieInTheHat
    TheCookieInTheHat 16 days ago


  • Shadow Helper
    Shadow Helper 16 days ago

    Access to the what?

  • Sparky808
    Sparky808 16 days ago +1

    I’m from Worcester in england, and the way he pronounces Worcester is brilliant lol

    • Julian Kirby
      Julian Kirby 9 days ago

      Sparky808 warsaystershire sauce 🤠

  • Brandon Meenan
    Brandon Meenan 19 days ago

    3:36 PAUSE

  • Gabriel R. Madeira
    Gabriel R. Madeira 20 days ago

    "Basics" *sous vide

  • Christopher Taylor
    Christopher Taylor 21 day ago

    To make that coleslaw more bun friendly mix the shredded cabbage with a generous pinch of kosher salt. Sit it in a strainer over a bowl and let the salt pull the moisture out for about 30 minutes. Then continue with what ever coleslaw recipe you are using. It will make the cabbage less firm and much nicer to put on a pulled pork sandwich.

  • No Body
    No Body 21 day ago

    5:49 "cold slaw" 😂

  • BMW30b
    BMW30b 23 days ago

    I saw a few chefs using a pressurecoocker for making Pulled Pork does anyone have experience with that? / is it tasty?

  • STORM_Oof
    STORM_Oof 24 days ago

    I know it may not look that good right now, but watch this !

  • Jonathan Jensen
    Jonathan Jensen 25 days ago +1

    I don't like dark crust forming on my butt.

    ...and that's why I wipe it

  • Clairressa Goad
    Clairressa Goad 25 days ago

    He is just so cool...

  • Shotgun_Gospel
    Shotgun_Gospel 26 days ago

    Alright, lads, grab your vacuum sealer, your empty shakers that you just have, and every spice and spice variant known to man. Time for basics with Babish.

  • Paul Wagner
    Paul Wagner 26 days ago

    If you don't have sous vide toss it in a slow cooker on low for about 10 hours. The smell is it's own reward.

  • Robin Esak
    Robin Esak 27 days ago

    What gloves are using? I want those!

  • Bloody Baptist Bill
    Bloody Baptist Bill 28 days ago

    That’s a big butt🤣😆

  • LemonDrop88
    LemonDrop88 28 days ago

    Man I'm from SC and mayo slaw is the best with mustard based a close 2nd

  • Lauris Ukis
    Lauris Ukis 28 days ago


  • Dcred123
    Dcred123 28 days ago

    Western Carolina eats bbq sauce that is based on mustard, not ketchup

    • Topher Lyell
      Topher Lyell 5 days ago

      Maybe Western South Carolina but not Western North Carolina. We like our sauce sweet like our tea.

  • Matthew Cox
    Matthew Cox 28 days ago

    "The more you pull the pork, the better it gets." --Mike Rowe, Dirty Jobs
    Some things really do belong on a shirt!

  • Eddie F
    Eddie F 29 days ago

    Hi you’re forgetting the best BBQ sauce. South Carolina gold sauce.

  • Excon
    Excon Month ago +1

    The funniest part being; “you need a smoker” ....cuts to Treager outdoor easybake! LOL

  • Animus Cumminham
    Animus Cumminham Month ago +1

    Make the PORK PICNIC from regular show PLEASE!!!! it’s on the V.I.P. members only episode. Thanks babish☺️

  • onebadwestie
    onebadwestie Month ago

    NC Slaw. Dukes mayo, dill pickle juice, hint of cayenne, salt and pepper!

  • Joshua Hudson
    Joshua Hudson Month ago

    “A bone-in Boston....butt.” 🤣😂

  • djsnowman06
    djsnowman06 Month ago

    I made a sous vide bath years ago. Was gonna put a float switch in it for safety but never got around to it...
    Anyways I did an overnight rack of back ribs not too long ago. We had a pile of beers that night and woke to the smell of smoke. Apparently a vac seal bag likes burning when the water is all gone. Probably should have put in that switch...

  • SuperCookieGaming
    SuperCookieGaming Month ago +1

    we make ours in a crock pot

  • I am Lion Man
    I am Lion Man Month ago +1

    I had to stop myself from licking the screen - your butt looks amazing!

  • I am Lion Man
    I am Lion Man Month ago +1

    FYI “Worcestershire” is pronounced “wuster-shire” or “wuster-shuh”, depending where in Britain you’re from. Yeah...we’re odd!

  • Christian Shepherd
    Christian Shepherd Month ago

    Is it bad that someone would more than likely break into Babish's home just to steal all the food and nothing else?

  • me needagee
    me needagee Month ago +4

    Let's get down to basics... to defeat THE HUNS

  • shivang patel
    shivang patel Month ago

    2:24 you absolute psychopath

  • Van Narrow
    Van Narrow Month ago

    Babish why didn't you pre-heat the bun 😭😭😭 The burger buns looks so raw

  • connor easley
    connor easley Month ago

    Memphis barbecue is better

  • Pyrogun1839
    Pyrogun1839 Month ago +2

    If you watch it in .75 speed, Babish just sounds really drunk lol

    • Pyrogun1839
      Pyrogun1839 Month ago

      @Sperglord 5:35 see? 😂

    • Sperglord
      Sperglord Month ago

      Pyrogun1839 You May be the drunk one, Pal.

  • Darin Neely
    Darin Neely Month ago +1

    All u need for the perfect bbq sauce just mix some store bought bbq sauce, beer, and some garlic

  • MrTributesTreesOfAtomity

    way, truth, light* ffs...

  • ShadowRaven ʘ益ʘ
    ShadowRaven ʘ益ʘ Month ago +1

    Thank you for not using the heretics honey bbq sauce.

  • The Creeper King
    The Creeper King Month ago +6

    I legit have like 7 bottles of ketchup in my house

    Idk why I feel like this needed to be shared

    • Kitsune
      Kitsune Month ago

      The Creeper King why do you have so much lol

  • Emily Caitlynn
    Emily Caitlynn Month ago

    North Carolina hahahah my state 👌🏼🤘🏼

  • mW_Rulez
    mW_Rulez Month ago

    Did anyone see the coleslaw on the left pork burger fall off?

  • mW_Rulez
    mW_Rulez Month ago +1

    has 25 gallons of ketchup stored in the cellar

    Welp, gotta add everything...

  • Peng Fei Dong
    Peng Fei Dong Month ago

    Making Carnitas at home? Meh.

  • Wheelspin Productions

    So close, you did a North Carolina sauce, I want to see South Carolina style mustard and vinegar sauce. It is so very good, and for health nuts, there ain’t no sugar.

  • Mattias Engel
    Mattias Engel Month ago

    "A few glugs of Wustistichistersause"

  • Luis Licona
    Luis Licona Month ago

    Is the tiny the tiny whisk tattoo part of the recipe?

  • Peppa!
    Peppa! Month ago

    Has anyone seen George? Mummy and daddy are asking

  • Duh Wolf Is My Bytch

    4th time I watched this I'm gonna nail it this time 😂😂

  • Funkydmunky
    Funkydmunky Month ago

    Your slaw looks and was shit on your otherwise great bun.

  • Nick Nurre
    Nick Nurre Month ago +1

    I’ve been in Germany for about 6 weeks with zero barbecue. Seeing you pull that black hunk of meat out the oven and tearing it apart brought tears to my eyes

  • Reds Media
    Reds Media Month ago

    Independence Day is coming up and I trust Babish to show me how to wow my family

  • Rose Taylor
    Rose Taylor Month ago

    This was posted on my birthday (may 16th) and its one of my favorite dishes ever

  • James Wilson
    James Wilson Month ago

    I shouldn’t be watching this whilst hungry at midnight. The fridge is calling me.