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

    • South Carolina you fuckboy

    • West nc gang

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

    • 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

    • 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.

  • i would travel across the sea to meet you like i livbe in norway so prety far away but still i would do it to meet you

  • Strarfoulah

  • "Access to the butt" ( ͡° ͜ʖ ͡°)

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

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

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

  • Meaty o rite made me laugh a ton lmfao

  • Ayyy that powerpuff girls line was awesome!!!

  • 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.

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

    • 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.

  • Das a lot of sugar


  • Hold on to your butts ladies and gentlemen.

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

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

  • 203 degrees is the magic number! Love the channel!

  • 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.

  • ...lost me at sous vide.

  • 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.

  • "Wchschhschshster sauce"

  • You honestly remind me of Bob Belcher

  • 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

  • Bought and paid for by big pork

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

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

  • 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.

  • 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?

  • 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!!!

  • 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.

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

  • 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.

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

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

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

  • 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.

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

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

  • Way too complicated

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

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

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

  • Carolina sauce is crap 💩 Kc for the win!

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

  • or you can just throw a pig into a wood chipper

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

    • Ziplock bag

    • suck all the air out with your mouth

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

    • 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.

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

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

  • Ain't nobody got time for that

  • Too much bullshit for a sandwich...

  • Butting with babish

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

    • 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

    • ??? 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.

  • What kind of vacuum sealer is this?

  • Eastern North Carolina FTW

  • 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.

  • Can you make pulled beef or is that not possible?

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

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

  • 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.

  • I see nothing basic in this episode haha

  • Wschshersauce😂