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

    Binging with BabishBinging with BabishMese fa
    • My NC ass got all pumped knowing my BBQ sauce is the best. 🤣🤣

      Dish SoapDish SoapGiorno fa
    • NC represent

      AronAron9 giorni fa
    • 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

      AlphaWolf098AlphaWolf09816 giorni fa
    • 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?

      Gilbert RuegerGilbert Rueger23 giorni fa
    • just moved so im not a north carolinian anymore

      Samaya AllenSamaya Allen24 giorni fa
  • Hey what's the song of the intro?

    Mario BaldovinoMario BaldovinoOra fa
  • Nice Job.

    Chris KinneChris Kinne7 ore fa
  • 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!

    Savvy GalSavvy Gal9 ore fa
  • You sure know how to handle butt.

    Aidan MorrisAidan MorrisGiorno fa
  • I subscribed when I saw he uses Louisiana hot sauce

    Shap AnthonyShap AnthonyGiorno fa
    • want a sticker

      Shiori NakamotoShiori Nakamoto4 ore fa
  • Substitutions for lemon?

    Rachel RoachRachel RoachGiorno fa
  • 'Bout to betray lots of people I hate meat fat.

    Ryan ZorkoRyan ZorkoGiorno fa
  • Oh that vinegar base is from Lexington nc come try it out

    Allen cookAllen cook2 giorni fa
  • Just made this and yum yum yum

    cowmilk222cowmilk2222 giorni fa
  • 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

    Hannah MichaelHannah Michael2 giorni fa
  • There is nothing better than a 50 50 mix of vinigar and bbq sauce

    thethe2 giorni fa
  • "Smoke ring"?!?! Babish. I am disappointed.

    David LarsonDavid Larson3 giorni fa
  • I thought you said you were going to use a smoker, not an ash machine.

    David LarsonDavid Larson3 giorni fa
  • "Meaty, all' right: :D

    lacehulacehu3 giorni fa
  • You enjoyed saying "BUTT" wayyyyyy to much... lol

    Annette PetrinAnnette Petrin4 giorni fa
  • 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.

    AlbireoAlbireo4 giorni fa
    • 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.

      AlbireoAlbireo4 giorni fa
  • I really wasn’t expecting this to be so North Carolinian! Loved it.

    Liam EricLiam Eric4 giorni fa
  • "A few glugs of woshshshshhshsh sauce" I lost it. Hahahaha

    Ross FraganteRoss Fragante5 giorni fa
    • Ross Fragante weird. I read it as he said it

      Ryan MontgomeryRyan Montgomery3 giorni fa
  • This would go really well in a burrito

    Mr LollipopMr Lollipop6 giorni fa
  • Why do I torture myself by watching this, knowing that I do not have the money, ingredients, skills, nor equipment to make these recipes

    Sarah JudgeSarah Judge6 giorni fa
    • Sarah Judge btw that can all be done for 25$ or less

      Francesco SchettinoFrancesco Schettino5 giorni fa
    • Sarah Judge nice dog

      Francesco SchettinoFrancesco Schettino5 giorni fa
    • Sarah Judge because you can't resist babish

      Abril RiosAbril Rios6 giorni fa
  • I recently made this and found that adding some apple cider vinegar and mustard powder made the bbq sauce taste less like sweet ketchup

    Brennan CBrennan C8 giorni fa
  • eastern sauce> western sauce

    Sarah RobinsSarah Robins9 giorni fa
  • Man ... I. Fucking love this channel I

    Dai GermanDai German9 giorni fa
  • Like how he casually gets a tattoo in the middle of the recipe

    JustaburgscuzzinJustaburgscuzzin9 giorni fa
  • 2:02 lol I can’t pronounce that wortchhch sauce too

    Korhan EserKorhan Eser10 giorni fa
  • 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! 😉

    Dave McBroomDave McBroom10 giorni fa
  • I honestly have not enjoyed a cooking show as much as this sense Good eats.

    jon baileyjon bailey10 giorni fa
  • Where is the slaw though?

    TotalDefianceTotalDefiance10 giorni fa
  • Except for the celery seed that slaw is traditional in Carolina. That's how my mom from N.C. taught me to make coleslaw.

    Richard KoskiRichard Koski10 giorni fa

    Brenna PerryBrenna Perry10 giorni fa
  • 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

    look at my facelook at my face11 giorni fa
  • Where are my Carolina bois at

    Samuel EdneySamuel Edney11 giorni fa
  • Hey binging with babish why dont you do some of the dishes from a show called shokugeki no soma its a cooking anime show.

    Angara AnirudhAngara Anirudh12 giorni fa
  • 1:03-1:07 make sure there's no chemical x in there either

    AstralAstral12 giorni fa
  • 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.

    r1chard 07r1chard 0712 giorni fa
  • Can make episode Halal or Kosher Food???

    Haris HazamaHaris Hazama13 giorni fa
  • Can I do this with a brick roast? Ie beef?

    halpwrhalpwr13 giorni fa
  • Clicked off when he said meatyorite. Only so much I can take.

    miamiwaxmiamiwax14 giorni fa
  • Pulled pork, also known in bakeries. Pork hair.

    KudosKKudosK14 giorni fa
  • Blasphemy! This South Cackalackey boy loves his mustard based 'que

    Brantley PruittBrantley Pruitt14 giorni fa
  • 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.

    IB_M1IB_M115 giorni fa
  • Vinegar base is better but that’s coming from a Carolinian so there might be some bias in there

    SchneiderUnlimitedSchneiderUnlimited15 giorni fa
  • GIMME!!!! MY PULLED PORK!!!! >;3

    Uldren SovUldren Sov15 giorni fa
    • Nokris Herald of Xol Oh shit hey Nokris. How’s it going

      Uldren SovUldren Sov12 giorni fa
    • Uldren Sov Alright alright alright

      Nokris Herald of XolNokris Herald of Xol12 giorni fa
  • 1:03 powerpuff girls reference lmfao

    Marcus CopelandMarcus Copeland15 giorni fa
  • Sous-vide was invented by two different French chefs in 1971..

    Andre MalletAndre Mallet15 giorni fa
  • 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.

    Ryan TaylorRyan Taylor15 giorni fa
  • What kind of gloves are those?

    grant tothgrant toth16 giorni fa
  • literally everything smoked tastes like bacon too me ): i dont like it

    xoinalyahsxoinalyahs16 giorni fa
  • I made pulled chicken masala once and it was the best everrrrrr!

    CatniumCatnium16 giorni fa
  • 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.

    Wait HuhWait Huh17 giorni fa
  • BBQ pulled pork poutine

    TheCanadianBeafTheCanadianBeaf17 giorni fa
  • 2:41 Did you throw that fat into the trash bin? 😱😱

    János NyilasJános Nyilas17 giorni fa
  • I no joke, have just found your channel and have been binge watching it for about an hour.

    i.love.toastersi.love.toasters17 giorni fa
    • Binging with babish ;)

      Shiori NakamotoShiori Nakamoto5 ore fa
  • I’ll cook this for Uldren Sov.... if I don’t drop anything

    Coconut MinadukiCoconut Minaduki18 giorni fa
    • Uldren Sov And no you didn’t.

      Coconut MinadukiCoconut Minaduki10 giorni fa
    • Uldren Sov You’re welcome Uldren :33

      Coconut MinadukiCoconut Minaduki10 giorni fa
    • Clem No I did not do anything. I did not kill cayde!!!

      Uldren SovUldren Sov15 giorni fa
    • Coconut Minaduki Awwwww thank you!!!!!!

      Uldren SovUldren Sov15 giorni fa
    • Clem That might be true about old Uldren but the new one is a guardian. He’s nice

      Coconut MinadukiCoconut Minaduki17 giorni fa
  • I'm eating a tuna sandwich rn

    Evan RichardsEvan Richards18 giorni fa
  • I noticed your Apple Cider vinegar looked cloudy. Did you use the type with the "mother" in it? It is safe to use then?

    DaFiresMenDaFiresMen18 giorni fa
  • "i'm then going to punch a hole in the plastic wrap to give my sous vide access to the butt"

    ZapdogZapdog18 giorni fa
  • So uhh... will a normal oven work too? Like a cuple hours at 150C or something like that?

    VyrusVyrus18 giorni fa
  • Please do a video showing the mother sauces

    Osteria FrancescanaOsteria Francescana18 giorni fa
  • I'm pretty sure Worcester is simply pronounced "Wu-str" ("wooster"?) Something like that

    AUT_ZnarfAUT_Znarf18 giorni fa
  • Whose is this guys wife. I bet she weighs 890 pounds.

    JayJay18 giorni fa
  • 0:38 "Huge amount and of paprika" What do you mean?? That's at least a teaspoon. 0:42 Oh.

    Soup BoySoup Boy18 giorni fa
    • It just works.

      A Random RockA Random RockGiorno fa

      ZephyxZephyx6 giorni fa

      Michael HothanMichael Hothan7 giorni fa
  • Made the bbq sauce and added green onions and a teaspoon of honey it’s amazing thanks for the most of it

    Euthanized YTEuthanized YT18 giorni fa
  • This looks so good, wish I had access to a cut of meat like this,, and a smoker

    sounds like rainsounds like rain19 giorni fa
  • Need some love for SOUTH (best) Carolina and a mustard base sauce

    Zach SmithZach Smith19 giorni fa
  • any way to do this in a normal propane grill? type: weber triple burner

    Roger AndersenRoger Andersen19 giorni fa
  • 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.

    JacobJacob19 giorni fa
  • When I can’t get outside I braise my pork in a delicious brine overnight.

    Alit MemetiAlit Memeti19 giorni fa
  • Great looking pulled pork, if you hit sauces again don't forget the central Carolina (mustard belt) mustard based BBQ sauce :-)

    Justin GrayJustin Gray19 giorni fa
  • You make it seem as though I can do this. Challenge accepted!

    Mr. CreelMr. Creel20 giorni fa
  • I’m from Western NC but that vinegar based *mouth waters*

    Wanna Learn With Me ?Wanna Learn With Me ?20 giorni fa
  • I usually do mine in a slow cooker, is that method flawed?

    tatt oo stickertatt oo sticker20 giorni fa
  • You making any turkey burgers on that Traeger smoker?

    TheOneGTheOneG20 giorni fa
  • 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.

    panggop jiopanggop jio20 giorni fa
  • No Carolina Gold sauce?! I'm disappointed. Hickory smoked is definitely the way to go, though.

    Kaleigh BestKaleigh Best20 giorni fa

    Blue Moon SwordsBlue Moon Swords20 giorni fa
  • ive never had this it looks so good !

    general viewergeneral viewer20 giorni fa
  • You look like Michael from v sauce

    c gc g21 giorno fa
  • Hey add vinegar the western Carolina one. Also my grandpa makes a great BBQ sauce and he uses apple juice

    BlueGamingSpoonBlueGamingSpoon21 giorno fa
  • No South Carolina sauce? For shame...

    John StrandJohn Strand21 giorno fa
  • I demand a series. As a Memphian, I don't believe just North Carolina gives barbeque justice

    rachel.doremirachel.doremi21 giorno fa
  • But can you cook meth tho?

    paintinc paintincpaintinc paintinc21 giorno fa
  • Please make the meatloaf from Jeanne Dielman!

    stevebob240stevebob24021 giorno fa
  • My choir teacher was watching this in class on the last day of school😂😂😂😂😂

    Shelby M.Shelby M.21 giorno fa
  • I’m offended you didn’t try Memphis style barbecue

    JakeJake21 giorno fa
  • 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.

    Janno Sinclair BuzzBazzJanno Sinclair BuzzBazz22 giorni fa
  • This turned out so good! Thank you for the amazing recipe!

    Ashley DAshley D22 giorni fa
  • Nobody: Nobody at all: Babish: tiny wisk (✿◠‿◠)

    Maniac StormManiac Storm22 giorni fa
  • Haram Bae

    xHeliqzxHeliqz22 giorni fa
  • I usually do mine in a slow cooker, is that method flawed?

    Dan CarlsonDan Carlson22 giorni fa
  • 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.

    ndzapruderndzapruder22 giorni fa
  • war-chester-shire sauce

    MrTributesTreesOfAtomityMrTributesTreesOfAtomity22 giorni fa
  • 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.

    Dana SandersDana Sanders23 giorni fa
  • Why not start it in the sous vide and finish it in the smoker. Best of both worlds.

    Brandon SchillingBrandon Schilling23 giorni fa
  • Sous Vide???? you need to talk to Guga!!! common you tube collab with Sous Vide EVERYTHING!!!!!!

    EdgeOfFateEdgeOfFate23 giorni fa
  • Anyone know a good pulled beef recipe?

    HubiruchiHubiruchi23 giorni fa
  • They Yankees in North Carolina wouldn’t know good ‘Cue if they fell face-first into a pit.

    Un-Named TruckerUn-Named Trucker23 giorni fa
  • Fuckin genius

    Lu AquinoLu Aquino23 giorni fa
  • I love the humour

    Just A GermanJust A German23 giorni fa
Pulled Pork | Basics with Babish