Pulled Pork | Basics with Babish

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Binging with Babish
Binging with Babish - 4 months ago
Grab your butts and get to smoking! Big thanks to North Carolina for doing their thing
Dayman69696969696
Dayman69696969696 - 16 days ago
South Carolina you fuckboy
Brody Raxter
Brody Raxter - 25 days ago
West nc gang
C43L4N
C43L4N - Month ago
@Alexandra Spooner Memphis be overrated. Damn good, but overrated.
Tyler Seward
Tyler Seward - Month ago
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 - Month ago
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.
TheDinosaur900
TheDinosaur900 - Day ago
"Access to the butt"


( ͡° ͜ʖ ͡°)
ELxEVER44 ABARCA
ELxEVER44 ABARCA - 2 days ago
C'mon man ain't no one has that damm thing to super heat the water in the hood...
Marquez23
Marquez23 - 3 days ago
I copied your method using a slow cooker then putting in over for 45mins as already had some bark. Delicious.
Bilbo Swaggins
Bilbo Swaggins - 5 days ago
You should do an extensive series about how to properly cut and prepare meat call “Butchering with Babish”
Skittie Litties
Skittie Litties - 6 days ago
Meaty o rite made me laugh a ton lmfao
Maharshi K Desai
Maharshi K Desai - 7 days ago
Ayyy that powerpuff girls line was awesome!!!
I am Beverage
I am Beverage - 7 days ago
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 - 8 days ago
What’s the point of this ridiculous sous vide nonsense if you’re gonna throw it in the oven lol
Waffle Seriously
Waffle Seriously - 7 days ago
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 - 8 days ago
Das a lot of sugar
Oravbro
Oravbro - 6 days ago
No it's not
Ken Penalosa
Ken Penalosa - 9 days ago
ADD LAMBSAUCE TO THE PULLED PORK YOU FOOKING DONKEY- Gorgon Ramses
Oravbro
Oravbro - 6 days ago
Dead meme
Adam Mittlestat
Adam Mittlestat - 10 days ago
Hold on to your butts ladies and gentlemen.
Matt Malinowski
Matt Malinowski - 11 days ago
Do you think you could re-create this using a slow cooker rather than sous vide?
I am Beverage
I am Beverage - 7 days ago
Hey, you can indeed use a slow cooker but an oven is good too if you are careful enough
Brandon Seuell
Brandon Seuell - 11 days ago
203 degrees is the magic number! Love the channel!
Quinn Montgomerie
Quinn Montgomerie - 11 days ago
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 - 12 days ago
...lost me at sous vide.
RocketRacing Tv
RocketRacing Tv - 13 days ago
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 - 13 days ago
"Wchschhschshster sauce"
Loide Sirongo
Loide Sirongo - 14 days ago
You honestly remind me of Bob Belcher
Jeremy Molder
Jeremy Molder - 14 days ago
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 - 14 days ago
Bought and paid for by big pork
W S
W S - 14 days ago
The coleslaw was fine until you put that shit mayo on it. Dukes only.
Profilen
Profilen - 15 days ago
”I’m gonna cool it with the butt-jokes”
Me: :(
Kevin Fry
Kevin Fry - 16 days ago
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 - 16 days ago
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 - 16 days ago
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 - 16 days ago
"One cup ketchup, equal part of sugar..."
Wow... adding sugar to ketchup. Are you trying to tear our arteries? :D
Claire McGee
Claire McGee - 16 days ago
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 - 16 days ago
You can make people cook for you if you sell your voice to Disney. Or Ursula.
Charlie Coello
Charlie Coello - 16 days ago
Mmmmmmmm pull pork egg rolls.......
ident42
ident42 - 18 days ago
If there's a tomato in the same county when you make your sauce, you're wrong.
hansdietrich83
hansdietrich83 - 17 days ago
What??
No
No - 19 days ago
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 - 12 days ago
Dude hell yeah fuck yeah, that's what I'm talking about.
riner9
riner9 - 19 days ago
1/2cup brown sugar
1/2cup kosher salt
1/2cup black pepper
2Tbsp paprika
rudeboymon
rudeboymon - 19 days ago
Way too complicated
Mölymarine
Mölymarine - 20 days ago
Alot of videos... Master babish did it too and is on top
thebird withnofeet
thebird withnofeet - 23 days ago
Hendricks gin? Who still drinks that shit? It's like Patron tequila... soooooooo overrated
thebird withnofeet
thebird withnofeet - 23 days ago
First non Brit I've ever heard pronounce Worcestershire sauce properly.
Jo C
Jo C - 23 days ago
Carolina sauce is crap 💩 Kc for the win!
Nether Warrior
Nether Warrior - 24 days ago
Im making some on my sous vide today, just started it. I love cooking with the sous vide personally.
Joey Han
Joey Han - 24 days ago
or you can just throw a pig into a wood chipper
James Johnson
James Johnson - 25 days ago
what if you havent got a vacuum pack thing-a-majig
Oravbro
Oravbro - 6 days ago
Ziplock bag
Joey Han
Joey Han - 24 days ago
suck all the air out with your mouth
Tristan Tolhurst
Tristan Tolhurst - 26 days ago
Is there a low-sugar alternative to the dry rub?
generic username
generic username - 26 days ago
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 - 28 days ago
Sous vide isn't back to basics by any means, hes alright but way to 0ver rated
Beware_ SavageYT
Beware_ SavageYT - 28 days ago
You should do the “Pork Picnic” From regular show...nvm you won’t see this
Dexter Aguirre
Dexter Aguirre - 29 days ago
Ain't nobody got time for that
carlitos ducoing
carlitos ducoing - 29 days ago
Too much bullshit for a sandwich...
Hirro the mysterious youtuber
Butting with babish
Gera Aceves
Gera Aceves - Month ago
Do recipes real so I don't have spend $200 for a meal.
The Time Capsule
The Time Capsule - 13 days ago
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
Shira Karni
Shira Karni - 22 days ago
??? 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.
Chase Cherry
Chase Cherry - Month ago
What kind of vacuum sealer is this?
Dev Wolf
Dev Wolf - Month ago
Eastern North Carolina FTW
Julian Kirby
Julian Kirby - Month ago
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.
FriedLuck
FriedLuck - Month ago
Can you make pulled beef or is that not possible?
Oravbro
Oravbro - 6 days ago
You can
Qwilliams
Qwilliams - Month ago
How about you recreate the 12-day, slow-cooked, pulled pork from American Dad?
Zach Mosteller
Zach Mosteller - Month ago
You forgot down here in SC we like our mustard bbq sauce.
mixwell1983
mixwell1983 - Month ago
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.
Valentino Vragović
Valentino Vragović - Month ago
I see nothing basic in this episode haha
Ed Snowden
Ed Snowden - Month ago
Wschshersauce😂
Ernie Chang
Ernie Chang - Month ago
Did you just say cold slaw?
Eline Brouwer
Eline Brouwer - Month ago
am I the only one with mental pictures of Babish butt in a water bath?
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