Pulled Pork | Basics with Babish
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Binging with Babish: Pulled Pork | Basics with Babish

Published on: Thursday, May 16, 2019

Pulled Pork | Basics with Babish

This video was sponsored by National Pork Board. Visit http://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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Source: https://youtu.be/_SObOsXrDRc

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Comments

  • Binging with Babish

    Binging with Babish

     5 months ago +1839

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

  • Garth Hansen

    Garth Hansen

     1 days ago

    very relieved to see the Tapatio

  • Shadsy The Hedgehog

    Shadsy The Hedgehog

     3 days ago

    Pull my pork

  • A-Hab the A-Rab

    A-Hab the A-Rab

     3 days ago

    Hehe butt

  • jbond5150

    jbond5150

     5 days ago

    I love to pull my pork.

  • Josh Tran

    Josh Tran

     1 weeks ago

    A mix of sugar and spice to make everything NICE

  • Aaron Prinz

    Aaron Prinz

     1 weeks ago

    Texas Brisket > literally any other bbq in the world

  • Lucas Babcock

    Lucas Babcock

     1 weeks ago

    Coming from an NC native, a yankee has made me proud for once.

  • Anthony Parker and the Near Life Experience

    Anthony Parker and the Near Life Experience

     2 weeks ago

    How would you cook it if you only had a slow cooker?

  • simplyme1974

    simplyme1974

     2 weeks ago

    A sponsored video... Rushed and somewhat more than cringe worthy. I have actually experienced South Carolinian whole hog pulled pork... You lost me at the rub and turned me to the dark side with that misguided vinegar based sauce.

  • D MD

    D MD

     3 weeks ago

    Put a bone in pork shoulder into a Crock Pot for 8-12hrs on low,
    Throw in a Club house "pulled pork" spice pack with some water and apple cider vinegar and walk the fuck away.
    Simple as it gets.
    Crock Pot FTW.

  • Reece Jones

    Reece Jones

     3 weeks ago

    Wus-ter-sher sauce

  • Lyle Story

    Lyle Story

     3 weeks ago

    Kansas City has superior barbeque sauce.

  • S MM

    S MM

     3 weeks ago +1

    How is this basics. He uses six machines to cook it

  • Kai .Isensee

    Kai .Isensee

     4 weeks ago

    Meat-eorite you always crack me up with shit like that hahaha
    Awesome video, keep it up :D

  • Joshua Kortleve

    Joshua Kortleve

     4 weeks ago +1

    thank you for quoting Jesus accurately.

  • GreenMan 0352

    GreenMan 0352

     4 weeks ago

    If you add some curing salt and do a dry brine the night before you can get a much deeper smoke ring. I usually dry brine mine in the fridge for minimum 12 hours and then slow smoke mine for at least 16 hours sometimes more just depending on the size of pork butt.

  • Zebediah Sicilia

    Zebediah Sicilia

     1 months ago

    Tiny wisk tatoo!

  • Joshua Hudson

    Joshua Hudson

     1 months ago

    2:23 😂😂😂😂😂😂😨😂😂

  • E Wood

    E Wood

     1 months ago

    I love how you get a tattoo in between smoking pork

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