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

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

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

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

    • NC represent

    • 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

    • 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?

  • You talk to much

  • 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?

  • Basic? LOL!

  • MEATYarite

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

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

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

  • Hey what's the song of the intro?

  • Nice Job.

  • 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!

  • You sure know how to handle butt.

  • I subscribed when I saw he uses Louisiana hot sauce

  • Substitutions for lemon?

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

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

  • Just made this and yum yum yum

  • 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

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

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

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

  • "Meaty, all' right: :D

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

  • 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.

    • 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.

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

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

  • This would go really well in a burrito

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

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

  • eastern sauce> western sauce

  • Man ... I. Fucking love this channel I

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

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

  • 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! 😉

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

  • Where is the slaw though?

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

  • WHAT HAPPENED TO YOUR APRON?!?!

  • 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

  • Where are my Carolina bois at

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

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

  • 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.

  • Can make episode Halal or Kosher Food???

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

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

  • Pulled pork, also known in bakeries. Pork hair.

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

  • 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.

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

  • GIMME!!!! MY PULLED PORK!!!! >;3

  • 1:03 powerpuff girls reference lmfao

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

  • 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.

  • What kind of gloves are those?

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

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

  • 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.

  • BBQ pulled pork poutine

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

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

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

    • Uldren Sov And no you didn’t.

    • Uldren Sov You’re welcome Uldren :33

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

    • Coconut Minaduki Awwwww thank you!!!!!!

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

  • I'm eating a tuna sandwich rn

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

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

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

  • Please do a video showing the mother sauces

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

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

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

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

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

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

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

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

  • 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.

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

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

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

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

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

  • You making any turkey burgers on that Traeger smoker?

  • 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.

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

  • 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...

  • ive never had this it looks so good !

  • You look like Michael from v sauce

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

  • No South Carolina sauce? For shame...

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

  • But can you cook meth tho?

  • Please make the meatloaf from Jeanne Dielman!

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

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

  • 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.

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

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

  • Haram Bae

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

  • 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.

  • war-chester-shire sauce