Pulled Pork | Basics with Babish

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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Commenti

  • Binging with Babish
    Binging with Babish

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

    Mese fa
  • Dish Soap
    Dish Soap

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

    Giorno fa
  • Aron
    Aron

    NC represent

    9 giorni fa
  • AlphaWolf098
    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

    16 giorni fa
  • Gilbert Rueger
    Gilbert Rueger

    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?

    23 giorni fa
  • Samaya Allen
    Samaya Allen

    just moved so im not a north carolinian anymore

    24 giorni fa
  • Mario Baldovino
    Mario Baldovino

    Hey what's the song of the intro?

    11 minuti fa
  • Chris Kinne
    Chris Kinne

    Nice Job.

    6 ore fa
  • Savvy Gal
    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!

    7 ore fa
  • Aidan Morris
    Aidan Morris

    You sure know how to handle butt.

    Giorno fa
  • Shap Anthony
    Shap Anthony

    I subscribed when I saw he uses Louisiana hot sauce

    Giorno fa
  • Shiori Nakamoto
    Shiori Nakamoto

    want a sticker

    3 ore fa
  • Rachel Roach
    Rachel Roach

    Substitutions for lemon?

    Giorno fa
  • Ryan Zorko
    Ryan Zorko

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

    Giorno fa
  • Allen cook
    Allen cook

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

    2 giorni fa
  • cowmilk222
    cowmilk222

    Just made this and yum yum yum

    2 giorni fa
  • Hannah Michael
    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

    2 giorni fa
  • the
    the

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

    2 giorni fa
  • David Larson
    David Larson

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

    3 giorni fa
  • David Larson
    David Larson

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

    3 giorni fa
  • lacehu
    lacehu

    "Meaty, all' right: :D

    3 giorni fa
  • Annette Petrin
    Annette Petrin

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

    4 giorni fa
  • Albireo
    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.

    4 giorni fa
  • Albireo
    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.

    4 giorni fa
  • Liam Eric
    Liam Eric

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

    4 giorni fa
  • Ross Fragante
    Ross Fragante

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

    5 giorni fa
  • Ryan Montgomery
    Ryan Montgomery

    Ross Fragante weird. I read it as he said it

    3 giorni fa
  • Mr Lollipop
    Mr Lollipop

    This would go really well in a burrito

    5 giorni fa
  • Sarah Judge
    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

    6 giorni fa
  • Francesco Schettino
    Francesco Schettino

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

    5 giorni fa
  • Francesco Schettino
    Francesco Schettino

    Sarah Judge nice dog

    5 giorni fa
  • Abril Rios
    Abril Rios

    Sarah Judge because you can't resist babish

    6 giorni fa
  • Brennan C
    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

    8 giorni fa
  • Sarah Robins
    Sarah Robins

    eastern sauce> western sauce

    8 giorni fa
  • Dai German
    Dai German

    Man ... I. Fucking love this channel I

    9 giorni fa
  • Justaburgscuzzin
    Justaburgscuzzin

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

    9 giorni fa
  • Korhan Eser
    Korhan Eser

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

    10 giorni fa
  • Dave McBroom
    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! 😉

    10 giorni fa
  • jon bailey
    jon bailey

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

    10 giorni fa
  • TotalDefiance
    TotalDefiance

    Where is the slaw though?

    10 giorni fa
  • Richard Koski
    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.

    10 giorni fa
  • Brenna Perry
    Brenna Perry

    WHAT HAPPENED TO YOUR APRON?!?!

    10 giorni fa
  • look at my face
    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

    11 giorni fa
  • Samuel Edney
    Samuel Edney

    Where are my Carolina bois at

    11 giorni fa
  • Angara Anirudh
    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.

    12 giorni fa
  • Astral
    Astral

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

    12 giorni fa
  • r1chard 07
    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.

    12 giorni fa
  • Haris Hazama
    Haris Hazama

    Can make episode Halal or Kosher Food???

    13 giorni fa
  • halpwr
    halpwr

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

    13 giorni fa
  • miamiwax
    miamiwax

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

    13 giorni fa
  • KudosK
    KudosK

    Pulled pork, also known in bakeries. Pork hair.

    14 giorni fa
  • Brantley Pruitt
    Brantley Pruitt

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

    14 giorni fa
  • IB_M1
    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.

    15 giorni fa
  • SchneiderUnlimited
    SchneiderUnlimited

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

    15 giorni fa
  • Uldren Sov
    Uldren Sov

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

    15 giorni fa
  • Uldren Sov
    Uldren Sov

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

    12 giorni fa
  • Nokris Herald of Xol
    Nokris Herald of Xol

    Uldren Sov Alright alright alright

    12 giorni fa
  • Marcus Copeland
    Marcus Copeland

    1:03 powerpuff girls reference lmfao

    15 giorni fa
  • Andre Mallet
    Andre Mallet

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

    15 giorni fa
  • Ryan Taylor
    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.

    15 giorni fa
  • grant toth
    grant toth

    What kind of gloves are those?

    16 giorni fa
  • xoinalyahs
    xoinalyahs

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

    16 giorni fa
  • Catnium
    Catnium

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

    16 giorni fa
  • Wait Huh
    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.

    17 giorni fa
  • TheCanadianBeaf
    TheCanadianBeaf

    BBQ pulled pork poutine

    17 giorni fa
  • János Nyilas
    János Nyilas

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

    17 giorni fa
  • i.love.toasters
    i.love.toasters

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

    17 giorni fa
  • Shiori Nakamoto
    Shiori Nakamoto

    Binging with babish ;)

    3 ore fa
  • Coconut Minaduki
    Coconut Minaduki

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

    17 giorni fa
  • Coconut Minaduki
    Coconut Minaduki

    Uldren Sov And no you didn’t.

    10 giorni fa
  • Coconut Minaduki
    Coconut Minaduki

    Uldren Sov You’re welcome Uldren :33

    10 giorni fa
  • Uldren Sov
    Uldren Sov

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

    15 giorni fa
  • Uldren Sov
    Uldren Sov

    Coconut Minaduki Awwwww thank you!!!!!!

    15 giorni fa
  • Coconut Minaduki
    Coconut Minaduki

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

    17 giorni fa
  • Evan Richards
    Evan Richards

    I'm eating a tuna sandwich rn

    17 giorni fa
  • DaFiresMen
    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?

    18 giorni fa
  • Zapdog
    Zapdog

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

    18 giorni fa
  • Vyrus
    Vyrus

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

    18 giorni fa
  • Osteria Francescana
    Osteria Francescana

    Please do a video showing the mother sauces

    18 giorni fa
  • AUT_Znarf
    AUT_Znarf

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

    18 giorni fa
  • Jay
    Jay

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

    18 giorni fa
  • Soup Boy
    Soup Boy

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

    18 giorni fa
  • A Random Rock
    A Random Rock

    It just works.

    Giorno fa
  • Zephyx
    Zephyx

    I ERADTICATED TIME AND LEAPT PAST IT

    6 giorni fa
  • Michael Hothan
    Michael Hothan

    AAAAAA ITS KING CRIMSON

    7 giorni fa
  • Euthanized YT
    Euthanized YT

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

    18 giorni fa
  • sounds like rain
    sounds like rain

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

    19 giorni fa
  • Zach Smith
    Zach Smith

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

    19 giorni fa
  • Roger Andersen
    Roger Andersen

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

    19 giorni fa
  • Jacob
    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.

    19 giorni fa
  • Alit Memeti
    Alit Memeti

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

    19 giorni fa
  • Justin Gray
    Justin Gray

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

    19 giorni fa
  • Mr. Creel
    Mr. Creel

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

    19 giorni fa
  • Wanna Learn With Me ?
    Wanna Learn With Me ?

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

    19 giorni fa
  • tatt oo sticker
    tatt oo sticker

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

    20 giorni fa
  • TheOneG
    TheOneG

    You making any turkey burgers on that Traeger smoker?

    20 giorni fa
  • panggop jio
    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.

    20 giorni fa
  • Kaleigh Best
    Kaleigh Best

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

    20 giorni fa
  • Blue Moon Swords
    Blue Moon Swords

    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...

    20 giorni fa
  • general viewer
    general viewer

    ive never had this it looks so good !

    20 giorni fa
  • c g
    c g

    You look like Michael from v sauce

    20 giorni fa
  • BlueGamingSpoon
    BlueGamingSpoon

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

    21 giorno fa
  • John Strand
    John Strand

    No South Carolina sauce? For shame...

    21 giorno fa
  • rachel.doremi
    rachel.doremi

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

    21 giorno fa
  • paintinc paintinc
    paintinc paintinc

    But can you cook meth tho?

    21 giorno fa
  • stevebob240
    stevebob240

    Please make the meatloaf from Jeanne Dielman!

    21 giorno fa
  • Shelby M.
    Shelby M.

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

    21 giorno fa
  • Jake
    Jake

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

    21 giorno fa
  • Janno Sinclair BuzzBazz
    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.

    22 giorni fa
  • Ashley D
    Ashley D

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

    22 giorni fa
  • Maniac Storm
    Maniac Storm

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

    22 giorni fa
  • xHeliqz
    xHeliqz

    Haram Bae

    22 giorni fa
  • Dan Carlson
    Dan Carlson

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

    22 giorni fa
  • ndzapruder
    ndzapruder

    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.

    22 giorni fa
  • MrTributesTreesOfAtomity
    MrTributesTreesOfAtomity

    war-chester-shire sauce

    22 giorni fa
  • Dana Sanders
    Dana Sanders

    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.

    22 giorni fa
  • Brandon Schilling
    Brandon Schilling

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

    23 giorni fa
  • EdgeOfFate
    EdgeOfFate

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

    23 giorni fa
  • Hubiruchi
    Hubiruchi

    Anyone know a good pulled beef recipe?

    23 giorni fa
  • Un-Named Trucker
    Un-Named Trucker

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

    23 giorni fa
  • Lu Aquino
    Lu Aquino

    Fuckin genius

    23 giorni fa
  • Just A German
    Just A German

    I love the humour

    23 giorni fa