Pulled Pork | Basics with Babish


Comments • 2 781

  • Binging with Babish
    Binging with Babish   4 months back

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

    • Dayman69696969696
      Dayman69696969696  3 weeks back

      South Carolina you fuckboy

    • Brody Raxter
      Brody Raxter  4 weeks back

      West nc gang

    • C43L4N
      C43L4N  1 months back

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

    • Tyler Seward
      Tyler Seward  1 months back

      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

    • Dev Wolf
      Dev Wolf  1 months back

      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.

  • rayan art
    rayan art  2 days back


    • TheDinosaur900
      TheDinosaur900  6 days back

      "Access to the butt"

      ( ͡° ͜ʖ ͡°)

      • ELxEVER44 ABARCA
        ELxEVER44 ABARCA  7 days back

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

        • Marquez23
          Marquez23  1 weeks back

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

          • Bilbo Swaggins
            Bilbo Swaggins  1 weeks back

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

            • Skittie Litties
              Skittie Litties  2 weeks back

              Meaty o rite made me laugh a ton lmfao

              • Maharshi K Desai
                Maharshi K Desai  2 weeks back

                Ayyy that powerpuff girls line was awesome!!!

                • I am Beverage
                  I am Beverage  2 weeks back

                  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.

                  • amanda p
                    amanda p  2 weeks back

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

                    • Waffle Seriously
                      Waffle Seriously  2 weeks back

                      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.

                  • amanda p
                    amanda p  2 weeks back

                    Das a lot of sugar

                  • Ken Penalosa
                    Ken Penalosa  2 weeks back


                  • Adam Mittlestat
                    Adam Mittlestat  2 weeks back

                    Hold on to your butts ladies and gentlemen.

                    • Matt Malinowski
                      Matt Malinowski  2 weeks back

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

                      • I am Beverage
                        I am Beverage  2 weeks back

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

                    • Brandon Seuell
                      Brandon Seuell  2 weeks back

                      203 degrees is the magic number! Love the channel!

                      • Quinn Montgomerie
                        Quinn Montgomerie  2 weeks back

                        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.

                        • knife maker
                          knife maker  2 weeks back

                          ...lost me at sous vide.

                          • RocketRacing Tv
                            RocketRacing Tv  2 weeks back

                            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.

                            • Matt Mayer
                              Matt Mayer  3 weeks back

                              "Wchschhschshster sauce"

                              • Loide Sirongo
                                Loide Sirongo  3 weeks back

                                You honestly remind me of Bob Belcher

                                • Jeremy Molder
                                  Jeremy Molder  3 weeks back

                                  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

                                  • Brobsty
                                    Brobsty  3 weeks back

                                    Bought and paid for by big pork

                                    • W S
                                      W S  3 weeks back

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

                                      • Profilen
                                        Profilen  3 weeks back

                                        ”I’m gonna cool it with the butt-jokes”

                                        Me: :(

                                        • Kevin Fry
                                          Kevin Fry  3 weeks back

                                          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.

                                          • PhoenixRising Costume makeup

                                            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?

                                            • Alex Duke
                                              Alex Duke  3 weeks back

                                              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!!!

                                              • Symonoxide 7
                                                Symonoxide 7  3 weeks back

                                                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.

                                                • Michal Valta
                                                  Michal Valta  3 weeks back

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

                                                  • Claire McGee
                                                    Claire McGee  3 weeks back

                                                    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.

                                                    • Claire McGee
                                                      Claire McGee  3 weeks back

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

                                                      • Charlie Coello
                                                        Charlie Coello  3 weeks back

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

                                                        • ident42
                                                          ident42  3 weeks back

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

                                                        • No
                                                          No  3 weeks back

                                                          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.

                                                          • nomadben
                                                            nomadben  2 weeks back

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

                                                        • riner9
                                                          riner9  3 weeks back

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

                                                          • rudeboymon
                                                            rudeboymon  3 weeks back

                                                            Way too complicated

                                                            • Mölymarine
                                                              Mölymarine  4 weeks back

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

                                                              • thebird withnofeet
                                                                thebird withnofeet  4 weeks back

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

                                                                • thebird withnofeet
                                                                  thebird withnofeet  4 weeks back

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

                                                                  • Jo C
                                                                    Jo C  4 weeks back

                                                                    Carolina sauce is crap 💩 Kc for the win!

                                                                    • Nether Warrior
                                                                      Nether Warrior  4 weeks back

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

                                                                      • Joey Han
                                                                        Joey Han  4 weeks back

                                                                        or you can just throw a pig into a wood chipper

                                                                        • James Johnson
                                                                          James Johnson  4 weeks back

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

                                                                          • Oravbro
                                                                            Oravbro  1 weeks back

                                                                            Ziplock bag

                                                                          • Joey Han
                                                                            Joey Han  4 weeks back

                                                                            suck all the air out with your mouth

                                                                        • Tristan Tolhurst
                                                                          Tristan Tolhurst  1 months back

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

                                                                          • generic username
                                                                            generic username  1 months back

                                                                            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.

                                                                        • H IS MAXIMUS
                                                                          H IS MAXIMUS  1 months back

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

                                                                          • Beware_ SavageYT
                                                                            Beware_ SavageYT  1 months back

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

                                                                            • Dexter Aguirre
                                                                              Dexter Aguirre  1 months back

                                                                              Ain't nobody got time for that

                                                                              • carlitos ducoing
                                                                                carlitos ducoing  1 months back

                                                                                Too much bullshit for a sandwich...