Pulled Pork | Basics with Babish
Binging 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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  • Binging with Babish
    Binging with Babish

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

    • Dish Soap
      Dish Soap

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

    • Aron

      NC represent

    • 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

    • 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?

    • Samaya Allen
      Samaya Allen

      just moved so im not a north carolinian anymore

  • Ruzza Sheikh
    Ruzza Sheikh

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

  • James Patton
    James Patton

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

  • Mario Baldovino
    Mario Baldovino

    Hey what's the song of the intro?

  • Chris Kinne
    Chris Kinne

    Nice Job.

  • 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!

  • Aidan Morris
    Aidan Morris

    You sure know how to handle butt.

  • Shap Anthony
    Shap Anthony

    I subscribed when I saw he uses Louisiana hot sauce

    • Shiori Nakamoto
      Shiori Nakamoto

      want a sticker

  • Rachel Roach
    Rachel Roach

    Substitutions for lemon?

  • Ryan Zorko
    Ryan Zorko

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

  • Allen cook
    Allen cook

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

  • cowmilk222

    Just made this and yum yum yum

  • 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

  • the

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

  • David Larson
    David Larson

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

  • David Larson
    David Larson

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

  • lacehu

    "Meaty, all' right: :D

  • Annette Petrin
    Annette Petrin

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

  • 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.

    • 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.

  • Liam Eric
    Liam Eric

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

  • Ross Fragante
    Ross Fragante

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

    • Ryan Montgomery
      Ryan Montgomery

      Ross Fragante weird. I read it as he said it

  • Mr Lollipop
    Mr Lollipop

    This would go really well in a burrito

  • 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

    • Francesco Schettino
      Francesco Schettino

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

    • Francesco Schettino
      Francesco Schettino

      Sarah Judge nice dog

    • Abril Rios
      Abril Rios

      Sarah Judge because you can't resist babish

  • 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

  • Sarah Robins
    Sarah Robins

    eastern sauce> western sauce

  • Dai German
    Dai German

    Man ... I. Fucking love this channel I

  • Justaburgscuzzin

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

  • Korhan Eser
    Korhan Eser

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

  • 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! 😉

  • jon bailey
    jon bailey

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

  • TotalDefiance

    Where is the slaw though?

  • 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.

  • Brenna Perry
    Brenna Perry


  • 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

  • Samuel Edney
    Samuel Edney

    Where are my Carolina bois at

  • 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.

  • Astral

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

  • 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.

  • Haris Hazama
    Haris Hazama

    Can make episode Halal or Kosher Food???

  • halpwr

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

  • miamiwax

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

  • KudosK

    Pulled pork, also known in bakeries. Pork hair.

  • Brantley Pruitt
    Brantley Pruitt

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

  • 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.

  • SchneiderUnlimited

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

  • Uldren Sov
    Uldren Sov

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

    • Uldren Sov
      Uldren Sov

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

    • Nokris Herald of Xol
      Nokris Herald of Xol

      Uldren Sov Alright alright alright

  • Marcus Copeland
    Marcus Copeland

    1:03 powerpuff girls reference lmfao

  • Andre Mallet
    Andre Mallet

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

  • 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.

  • grant toth
    grant toth

    What kind of gloves are those?

  • xoinalyahs

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

  • Catnium

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

  • 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.

  • TheCanadianBeaf

    BBQ pulled pork poutine

  • János Nyilas
    János Nyilas

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

  • i.love.toasters

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

    • Shiori Nakamoto
      Shiori Nakamoto

      Binging with babish ;)

  • Coconut Minaduki
    Coconut Minaduki

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

    • Coconut Minaduki
      Coconut Minaduki

      Uldren Sov And no you didn’t.

    • Coconut Minaduki
      Coconut Minaduki

      Uldren Sov You’re welcome Uldren :33

    • Uldren Sov
      Uldren Sov

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

    • Uldren Sov
      Uldren Sov

      Coconut Minaduki Awwwww thank you!!!!!!

    • Coconut Minaduki
      Coconut Minaduki

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

  • Evan Richards
    Evan Richards

    I'm eating a tuna sandwich rn

  • 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?

  • Zapdog

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

  • Vyrus

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

  • Osteria Francescana
    Osteria Francescana

    Please do a video showing the mother sauces

  • AUT_Znarf

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

  • Jay

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

  • Soup Boy
    Soup Boy

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

    • A Random Rock
      A Random Rock

      It just works.

    • Zephyx


    • Michael Hothan
      Michael Hothan


  • 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

  • sounds like rain
    sounds like rain

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

  • Zach Smith
    Zach Smith

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

  • Roger Andersen
    Roger Andersen

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

  • 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.

  • Alit Memeti
    Alit Memeti

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

  • 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 :-)

  • Mr. Creel
    Mr. Creel

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

  • Wanna Learn With Me ?
    Wanna Learn With Me ?

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

  • tatt oo sticker
    tatt oo sticker

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

  • TheOneG

    You making any turkey burgers on that Traeger smoker?

  • 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.

  • Kaleigh Best
    Kaleigh Best

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

  • Blue Moon Swords
    Blue Moon Swords


  • general viewer
    general viewer

    ive never had this it looks so good !

  • c g
    c g

    You look like Michael from v sauce

  • BlueGamingSpoon

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

  • John Strand
    John Strand

    No South Carolina sauce? For shame...

  • rachel.doremi

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

  • paintinc paintinc
    paintinc paintinc

    But can you cook meth tho?

  • stevebob240

    Please make the meatloaf from Jeanne Dielman!

  • Shelby M.
    Shelby M.

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

  • Jake

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

  • 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.

  • Ashley D
    Ashley D

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

  • Maniac Storm
    Maniac Storm

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

  • xHeliqz

    Haram Bae

  • Dan Carlson
    Dan Carlson

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

  • 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.

  • MrTributesTreesOfAtomity

    war-chester-shire sauce

  • 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.

  • Brandon Schilling
    Brandon Schilling

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

  • EdgeOfFate

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

  • Hubiruchi

    Anyone know a good pulled beef recipe?

  • Un-Named Trucker
    Un-Named Trucker

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