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 • 2 781

  • Binging with Babish
    Binging with Babish  4 months ago +1691

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

    • Dayman69696969696
      Dayman69696969696 21 day ago

      South Carolina you fuckboy

    • Brody Raxter
      Brody Raxter Month ago

      West nc gang

    • C43L4N
      C43L4N Month ago

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

    • Tyler Seward
      Tyler Seward Month 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 Month 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.

  • rayan art
    rayan art 3 days ago


  • TheDinosaur900
    TheDinosaur900 6 days ago

    "Access to the butt"

    ( ͡° ͜ʖ ͡°)

    ELxEVER44 ABARCA 8 days ago

    C'mon man ain't no one has that damm thing to super heat the water in the hood...

  • Marquez23
    Marquez23 8 days ago

    I copied your method using a slow cooker then putting in over for 45mins as already had some bark. Delicious.

  • Bilbo Swaggins
    Bilbo Swaggins 10 days ago

    You should do an extensive series about how to properly cut and prepare meat call “Butchering with Babish”

  • Skittie Litties
    Skittie Litties 12 days ago

    Meaty o rite made me laugh a ton lmfao

  • Maharshi K Desai
    Maharshi K Desai 12 days ago

    Ayyy that powerpuff girls line was awesome!!!

  • I am Beverage
    I am Beverage 13 days ago +1

    My mom is from NC and I have lived here for a while, but I grew up in FL. I have tried two different versions of pulled pork. The Carolina version, and the Floridian one. In NC you can expect a tangy lighter taste that is suited perfectly for summertime and great between two buns. You can get this taste from Parker's bbq. I dont know what to tell you, I dont know what they do I am not southern enough, I am but a mere beach douche from Cocoa. FL though, its a bit heavier and pulls apart and melts in your mouth like a piece of wagyu on crack. The secret is adobo. You know, the thing floridians live off of? If you are from FL you know what the hell im talking about. If you arent from FL im just gonna tell you that it is powder sent down to earth from god. Put it on ANYTHING and it will taste good. You dont need to know how to actually cook when you have adobo. There is no replicating it, no one except the angels in heaven knows how to make it. But, if you want some good pork from NC I can also direct you to a little place in Farmville (a.k.a what used to be the tobacco capital but is now just old people and remnants of what once was since the Mcdavids died) called B's bbq. When you first get there, you wont trust it so you just have to get past the appearance and trust me. Its GREAT. They have lines down the street as soon as they open.
    That is all I can say about my pork experience. I dont remember much since I dont really need to since ive been vegetarian for like a year now for health reasons but hopefully this was informative to some people.

  • amanda p
    amanda p 13 days ago

    What’s the point of this ridiculous sous vide nonsense if you’re gonna throw it in the oven lol

    • Waffle Seriously
      Waffle Seriously 13 days ago

      He only puts in it the oven for a shirt while to get the crust or bark around the pork. Sous vide slow cooks it.

  • amanda p
    amanda p 13 days ago

    Das a lot of sugar

  • Ken Penalosa
    Ken Penalosa 15 days ago +1


  • Adam Mittlestat
    Adam Mittlestat 16 days ago

    Hold on to your butts ladies and gentlemen.

  • Matt Malinowski
    Matt Malinowski 16 days ago +3

    Do you think you could re-create this using a slow cooker rather than sous vide?

    • I am Beverage
      I am Beverage 13 days ago

      Hey, you can indeed use a slow cooker but an oven is good too if you are careful enough

  • Brandon Seuell
    Brandon Seuell 16 days ago

    203 degrees is the magic number! Love the channel!

  • Quinn Montgomerie
    Quinn Montgomerie 17 days ago

    Babish I know this is an old video but I hope you see this. I'm from western NC and THAT IS NOT A WESTERN NC SAUCE!!!! ITS A VINEGAR KETCHUP SAUCE!!!!! Half apple cider vinegar, half ketchupn maybe some watern salt, pepper, chili flakes THAT'S IT!! Other than that I think your great.

  • knife maker
    knife maker 17 days ago

    ...lost me at sous vide.

  • RocketRacing Tv
    RocketRacing Tv 18 days ago

    Not bad. A little too heavy on the sugar imo but to each their own. I use a Treager (electronically controlled wood pellet smoker). 7ish hours at 225-250 and enjoy. I wrap with butcher paper once it hits 165 but you don’t have to, that’s just me.

  • Matt Mayer
    Matt Mayer 18 days ago +2

    "Wchschhschshster sauce"

  • Loide Sirongo
    Loide Sirongo 19 days ago

    You honestly remind me of Bob Belcher

  • Jeremy Molder
    Jeremy Molder 20 days ago

    Something I was always taught with smoked pork butt was to cover it in mustard then apply a dry rub. Curious to your thoughts on this since you didn't do that

  • Brobsty
    Brobsty 20 days ago

    Bought and paid for by big pork

  • W S
    W S 20 days ago

    The coleslaw was fine until you put that shit mayo on it. Dukes only.

  • Profilen
    Profilen 21 day ago

    ”I’m gonna cool it with the butt-jokes”
    Me: :(

  • Kevin Fry
    Kevin Fry 21 day ago

    His hand animation feels so forced it’s awkward sometimes, but I’m also a religious follower of his, just something I’ve started to notice.

  • PhoenixRising Costume makeup

    Erm... We actually do put mayo in coleslaw... Ive lived in the south-western portion of NC my whole life and never seen it done otherwise?

  • Alex Duke
    Alex Duke 21 day ago

    Liquid smoke tastes like shit go chill at the park for a few hours *it will be worth it* and smoke it in a regular grill you don't need anything special a reg flying saucer Weber will do just keepp the heat low and throw as much smoke as you can at it for 2 hours one might be ok but at least 2 wrap it in foil and take it home to finish cooking JUST DON'T USE LIQUID SMOKE!!!

  • Symonoxide 7
    Symonoxide 7 21 day ago

    I want to make something like this, it looks incredibly delicious, but I just don't have the time/patience to put into something I can't eat in the next 5 minutes.

  • Michal Valta
    Michal Valta 21 day ago +1

    "One cup ketchup, equal part of sugar..."
    Wow... adding sugar to ketchup. Are you trying to tear our arteries? :D

  • Claire McGee
    Claire McGee 21 day ago

    You didn't fry your buns?
    Throw some butter on those babies and slap 'em on a med-high pan. You gotta have a little crunch in that crust. Not a plain white - *cold* - or potato bun. Sesame seed, onion, or cheese buns work well.

  • Claire McGee
    Claire McGee 21 day ago

    You can make people cook for you if you sell your voice to Disney. Or Ursula.

  • Charlie Coello
    Charlie Coello 22 days ago

    Mmmmmmmm pull pork egg rolls.......

  • ident42
    ident42 24 days ago

    If there's a tomato in the same county when you make your sauce, you're wrong.

  • No
    No 24 days ago +3

    I don't understand what you mean by being emotionally prepared to bbq when summer arrives. I bbq all year long, even when there is snow on the ground.

    • nomadben
      nomadben 18 days ago

      Dude hell yeah fuck yeah, that's what I'm talking about.

  • riner9
    riner9 25 days ago

    1/2cup brown sugar
    1/2cup kosher salt
    1/2cup black pepper
    2Tbsp paprika

  • rudeboymon
    rudeboymon 25 days ago

    Way too complicated

  • Mölymarine
    Mölymarine 25 days ago

    Alot of videos... Master babish did it too and is on top

  • thebird withnofeet
    thebird withnofeet 28 days ago

    Hendricks gin? Who still drinks that shit? It's like Patron tequila... soooooooo overrated

  • thebird withnofeet
    thebird withnofeet 28 days ago

    First non Brit I've ever heard pronounce Worcestershire sauce properly.

  • Jo C
    Jo C 29 days ago

    Carolina sauce is crap 💩 Kc for the win!

  • Nether Warrior
    Nether Warrior Month ago

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

  • Joey Han
    Joey Han Month ago

    or you can just throw a pig into a wood chipper

  • James Johnson
    James Johnson Month ago

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

    • Oravbro
      Oravbro 11 days ago

      Ziplock bag

    • Joey Han
      Joey Han Month ago

      suck all the air out with your mouth

  • Tristan Tolhurst
    Tristan Tolhurst Month ago

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

    • generic username
      generic username Month 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 Month ago

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

  • Beware_ SavageYT
    Beware_ SavageYT Month ago

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

  • Dexter Aguirre
    Dexter Aguirre Month ago

    Ain't nobody got time for that

  • carlitos ducoing
    carlitos ducoing Month ago

    Too much bullshit for a sandwich...

  • Hirro the mysterious youtuber

    Butting with babish

  • Gera Aceves
    Gera Aceves Month ago +6

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

    • The Time Capsule
      The Time Capsule 19 days ago

      I just made this for like $20. I know it’s late to comment but still. Pork is one of the cheapest meats to cook with

    • Shira Karni
      Shira Karni 28 days ago

      ??? Buy pork, make spice rub, tenderize and bake it, eat with potato bun, sauce, and cole slaw? It’s not on the particularly expensive or even time consuming side of things.

  • Chase Cherry
    Chase Cherry Month ago +1

    What kind of vacuum sealer is this?

  • Dev Wolf
    Dev Wolf Month ago

    Eastern North Carolina FTW

  • Julian Kirby
    Julian Kirby Month 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 Month ago

    Can you make pulled beef or is that not possible?

  • Qwilliams
    Qwilliams Month ago

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

  • Zach Mosteller
    Zach Mosteller Month ago

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

  • mixwell1983
    mixwell1983 Month 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

    I see nothing basic in this episode haha

  • Ed Snowden
    Ed Snowden Month ago


  • Ernie Chang
    Ernie Chang Month ago

    Did you just say cold slaw?