Pulled Pork | Basics with Babish
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- เผยแพร่เมื่อ 18 พ.ค. 2024
- 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.
Recipe: basicswithbabish.co/basicsepi...
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Grab your butts and get to smoking! Big thanks to North Carolina for doing their thing
You should do a replica of sweet pork style like from Costa Vida
Binging with Babish hi uhm my school is like pouring rain RN like someone dumped a bucket of water on a. Popsicle house (ง'̀-'́)ง
We have the best North Carolinan barbecue in North Carolina
I've said this before, and it will sound weird, but try McCormick's Taco Seasoning with some brown sugar to save yourself a bunch of time with the dry rub. Read the ingredients on the back and it ticks off a TON of the same things on many popular dry rubs. :)
Eastern North Carolinian here. Thanks for doing some good NC style pig!
I’d recommend a little brown sugar in your eastern NC sauce next time you try it, too.
Since Tim Conway(voice actor of Barnacle Boy) passed away, make the Pipsqueak Patty
Just make a slider
Tim Conway
Yes!!!
And of course don’t forget the bib and highchair.
Rip barnacle boy😔
🙏
I love your jokes because they’re not that funny but they’re like advanced dad-jokes, perfectly fit for your content.
@Zim Babwe ... y e s
Nice pseudo-burn haha
Zim Babwe he changed it back
He has reached the ultra instinct of dad jokes
BigTime Business perfect description
I substituted the friend with a smoker for family member with a smoker and even though the pork tasted wonderfully the family member flavour was way too strong and the questions about when I'm finally going to settle down myself really ruined the pork, wouldn't recommend it.
this is weirdly specific are you okay
@Peter Griffin Go back to Reddit.
If you do not have a friend you can use just the smoker
Peter Griffin dumbass, thats not him not getting the joke
bro u alright?
“You either need a smoker or a friend with a smoker.”
...Brad. He means Brad.
You owned a car for 4 years. You named it Brad. You loved Brad. And then you totaled him. You two had been through everything together. 2 boyfriends, 3 jobs, nothing could replace Brad. Then Liberty Mutual calls, and you break into your happy dance.
@@sethzygel6631 nice
Driz El you not if your not American
@@sethzygel6631 incredible
@@sethzygel6631 was in the states like 2 years ago and that shit is nostalgic
"national pork board" now thats something im interested in
Yeah I listen to these in the background while I work and I basically took a 10 min break to take a look at that link in the description. Was not disappointed.
"For that you need a smoker or a friend with a smoker..."
What if I just have a friend who's a smoker?
Easy, just switch them to hickory or mesquite cigarettes, and place them in a well-ventilated closet with your roast for 4-6 hours
Stuff your meat in them and heat it up
@@pebbleman721 that sounds so wrong
@@babishculinaryuniverse 😁
@@pebbleman721 that's for another occasion smoking session
0:38 "Huge amount and of paprika" What do you mean?? That's at least a teaspoon.
0:42 Oh.
AAAAAA ITS KING CRIMSON
It just works.
That was indeed a test... Wouldnt you agree?
Jean Pierre Polnareff?
Ora ora ora xD
Guys, laugh, I made a jojoke
Fucking normies
Like how he casually gets a tattoo in the middle of the recipe
?
He also gets a tattoo in an interview
Be quiet.
@@Fsoricko no
Tattoos are wrong and disgusting.
"Basics" with Babish.
Okay guys, first what you need to do is grab your sous vide.
Fuck I laughed so hard. A++ comment.
Hah yeah it's not the most 'basic' thing in the world - but perfectly good immersion circulators can be gotten for like $50 nowadays, and they're super-versatile kitchen tools. If you don't want to spring for a vacuum sealer, you can just throw everything in a big ol' zip-top bag, and submerge the bag in water while closing the top to get all the air out!
sous vide is the best way for someone who doesn't have alot of time to stand over a stove, or who is inexperienced. I have used it several times when I want to make something but don't have time or too lazy to actually cook. Also it takes alot of the guess work about time and temp out of the picture, I just stick something in the sousvide for a while and come back sometime later and finish it off.
QuiteOpinionated and if you want to do it the old fashoned way grab your smoker and put in your favorite wood
Sous vides are super user friendly and are fast becoming a basic kitchen gadget. Definitely recommend getting one.
Tiny Whisk has been forever immortalized on Babby's arm.
Hell yeah.
"Babby" are you Brad Leone in disguise?
@@thomasnolastname8734 Unfortunately, no.
Can you do Emperor's New Groove part 2?
3 pork combos with extra bacon on the side, 2 chili cheese sampler, a basket of liver and onions, a catch of the day and a steak cut in the shape of a trout.
In Kronk's words:
"3 oinkers wearing pants, a plate of hot air, a basket of grandma's bfast, and change the bull to a gill."
O goodness gracious that would be amazing
On a future episode with Babish: "Today we're making hotdogs! To start with, I have purchased a field and planted wheat, so I may harvest it this summer and get the flour for our buns."
That looks amazing Andrew!
i'm sorry did you mean AMAAAAAAAAAAAAZING!
Wheres @ninja?! Its deliciouuuusssss
Omg crossover!!!
Is he named andrew or babish
Not biased at all, nope, no bias here at all.
The dry rub tasted great, the cooked barbecue sauce was perfect. I used a Crock-Pot while I was at work all day 👍😎
Brown sugar doesn't melt until 320f/160c, so your oven will need to be that temp at least to melt the brown sugar in the dry rub
Came here prepared to say *Cries in Eastern North Carolinian*
But I'm actually *Impressed in Eastern North Carolinian*
*smiles in Western North Carolinian* *awes in Eastern North Carolinian*
For most of the video I cried in Memphis but he put the slaw on the sandwich at the end so he’s a little redeemed
TheTokarev33 agreed! Pleasantly surprised by the accuracy. There are a few differences that I’m aware of, but it’s all regional.
12 years old shut up, bitch
12 years old PETA kills animals
You did right by this North Carolinian.
I started preparing yesterday, and served this today. The 22 hour sous vide was worth it. My family and relatives liked the recipe. Thanks Andrew!
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
"Just a mixture of sugar and spice to make everything nice" - Babish 2019
Powerpuff girls...
These were the ingredients chosen to make the perfect little pork.
Ayy North Carolinians represent! I personally prefer the vinegar based sauce, it's so good!
YOOOOO
as a west coaster (no not california, they can get quaked into the ocean) I envy you.
Vinegar or mustard base is the only way to go
Vinegar and mustard based sauce are equally amazing and way way better than anything with tomato
Vinegar based is superior in all ways! The only thing missing from this video was the hush puppies ☺️
I tried the sous vide version minus the liquid smoke.
Fantastic result, easy to prepare and impress at a gathering.
One extra step I added that made all the difference was to salt the pork juice and add a bit to the pulled pork. Pushed the flavor to the max and kept it juicy 🤤
I’ve been in Germany for about 6 weeks with zero barbecue. Seeing you pull that black hunk of meat out the oven and tearing it apart brought tears to my eyes
Idk why i find your videos so relaxing and soothing
Ayy i watch your videos. Glad to see you here.
Dyslexic Mitochondria your name is the most relatable thing I’ve ever seen. I love it.
69 likes, I'm not touching that.
It's the voice
It's the voice
No one:
Babish: Let the flavors get to know eachother
Literally nobody:
Babish: Tiny whisk.
@@atypicalelectronics Nah man, everybody's shouting for that Tiny Whisk.
I say this when I cook and my wife pinches me.
@@catfish552 That's fair LOL.
From a well known chef in Hertford, N.C.: "Let them sit and think about themselves". (thanks, GiGi)
When I think pulled pork, one of the things that springs to mind is a slow cooker version. Kinda curious to see it on this channel. Tried a couple recipies from the show before, and they pretty much always turn out to be the best version of the dish at hand that I've had. Plus I have no access to sousvide or a smoker, but I do have a slow cooker. XD
The company I used to work for created the grater blades for the grater type you used while grating the onion...I love seeing them in use!!
As someone who lives in North Carolina. We’re proud of our pulled pork 😂
We are
God bless North Carolina for our pulled pork, $6 Cook-Out trays and Cajun filet biscuits!
@@Asrelis
I remember 5 or 6 years ago when Cookout trays used to be $4, and since then it has slowly gone up to $5.50 where I live.
@@Asrelis damn im hungry now
Good for u
I really wish a version with a slow cooker would've been shown, more people have those than sous-vide... or maybe it's a sign that I need to get one already.
It's really hard to get anything that resembles a bark from the slow cooker, even if you find some way to get it to hold together to go into the oven. It's ok in a pinch, but im old school. Started my pork this morning in the smoker.
Instead of a slow cooker, I just use the oven. Add my spice rub and then wrap in foil and place on cookie sheet. A foil wrap will not produce this kind of bark but I just want it cooked through and producing some liquid which I then use as a sauce base. I preheat the oven to 500, add butt and then immediately drop the temperature to 375 and cook 2 hours and 15 minutes for a 3.75 pound butt. Then drop temperature again to 325 and go another 2 hours and 15 minutes. Yield is about 6 cups shredded pork. Serve with a Serrano Pineapple Salsa and Lime Mayo.
Sous vide is way better than slow cooker. Slow cooker basically boils it.
Use slow cooker on low for 8 hours. I did it for a boneless pork butt and it was fall apart and delicious. Maybe do 10 hours if you have a a very big pork butt with the bone inside. Then I put mine in oven for 45 mins to form a better crust.
Marquez23 only thing I’d add to that is make 6 one inch balls of aluminum foil and put them on the bottom of the slow cooker. Sir the pork on that and it will keep the pork from braising in its own juice. Found that trick last year and it works beautifully
I literally love every single one of these videos. All Babish videos are wonderful and keep my attention and they’re all so so informative and entertaining. Just wanted to thank you Babish!!
This turned out so good! Thank you for the amazing recipe!
"For easy meatsribution"
"Wessschusstter sauce"
I feel a connection to Babish now
2:40 "dark brown crust that forms on the outside of this butt"
It's a sunburnt butt, 😉😉😉
ew lol.
@@bygnahzdivad He's talking about something else...
It's doo doo baby
Poo
"Wchschhschshster sauce"
Wchschhschschsxhschschschschster sauce
You are both wrong, it's wuschhdhershcherrster
worrstrmustordmrgurg sawce (Worst-tursh-mustors-drm-ger-ger) (This is just junk)
I gave up and just started calling it "win" sauce. So hard to go wrong with that stuff.
Eastern North Carolina BBQ isn't my favorite but I went to UNC and this made me nostalgic.
you forgot to suddenly yell *145 DEGREES FAHRENHEIT INTERNALLY*
I hope you dont cook pulled pork to 145 degrees
Dr3addo I know this...what is this from?
@@erronblack308 basic with babish episode with Brad Leone
@@blvklotus7071 Pork 145 is done. Stop overcooking your meat.
@@Munkifu you're drunk cook your pulled pork till 145 and tell me how well it shreds pulled pork should be cooked till 190.. I do agree however with other cuts of pork like chops 145 is perfect
Causally gets a tattoo while meat is slow cooking, NBD 🤷😂
That looks absolutely amazing. I can't wait to give this a try - pork and sauce, both.
They do make silicone lids for the cambro that are notched for a sous vide, and I can say they work wonderfully for extra long cooks like this. Save some of that cling wrap!
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
As a North Carolinian this video made me incredibly proud. Great Job Babish!
0:16 I always think my headphones suddenly broke whenever I hear this.
That would be cool if it broke like that
?
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.
love that bbq sauce! I cooked the pork in the slow cooker as a cheat. this came out really well. thanks!
You should do a Basics about Mushrooms
Very specific, but would be awesome to learn how to prepare specific mushroom types as I only do the big white mushroom things. (I am not a cook you see)
amsterdan wants to know your location
I second that. Mushrooms are my favourtie non-meat, non-plant, edibles
@@Rokkiteer You seem like a fun guy......I will walk myself out now
Like...what kind.
This is one guy that never seems to settle on production quality... even the subtle changes show how he always seems to be looking for every way to improve the quality of his videos. THANK YOU.
I no joke, have just found your channel and have been binge watching it for about an hour.
Binging with babish ;)
It be like that sometimes
First time?
in my north carolinian household we made barbeque sauce with ketchup, brown sugar and vinegar... so i guess we were a combo of the two. strongly recommend putting these two recipes together!!
Pro-Tip !
Use the juice from the sous-vide bag and some of the leftover rub to mix with your shredded pork at the end, makes things even better !
As a Texan, I can say that summer has definitely arrived here.
the rub, and sauces look terrific. I adore Carolina style bbq and their sauces.
Thanks for doing this sous vide. Will be doing mine with a combo of sous vide then smoker at real low temp.
For the record- the smoker he used is a Traeger. Those are not just great for smoking, they can also be used to grill and bake (we've done both with ours); they're awesome. The only downside is the somewhat pricy fuel and the somewhat more fussy start-up and shutdown procedures compared to a charcoal or gas grill.
So yeah, if you're ever looking to get a grill, I strongly recommend making it a Traeger. The versatility is worth it.
"Let's start talking sauce" my favorite language of love
This was posted on my birthday (may 16th) and its one of my favorite dishes ever
I decided to make pulled pork using Babish's spice rub and Chef John's oven cooked pulled pork method and it turned out fantastic! Since I dont have a sous vide (which I eventually plan to get) this is the home method I'd recommend. The only downside is you cant get that beautifully crisp crust on the outside but by all means in creates a deliciously tender pulled pork!
Came here for the video but also to say
"YoU cAn pUlL oN mY pOrK"
No. No, i did not. Weirdo.
Ice_tee m8 stay away, I pack my hollow points with pork!
Mayo in slaw is absolutely traditional in my parts of NC!
But it better be Duke's
5:37 That looks absolutely INSANE.
I always do pork shoulder in a slow cooker and it comes out fantastic. In fact that's pretty much the only thing I use the slow cooker for.
I recently made one of these in a slow cooker and it was the juiciest meat I've ever eaten. Didn't remove any fat, which meant that it spent hours slowly cooking in liquefied deliciousness (along with some thick sliced onions). I don't recommend putting a crust on it in the oven unless you want it to dry out a bit.
I threw the shredded meat under the grill/broiler to give it little bits and pieces of crusting all over the pieces. Maybe brushing it a little with bbq sauce or the cooking liquid to keep it moist.
My mom has this amazing pulled pork recipe - she adapted an old beef tips recipe into a pulled pork bbq one. It was absolutely amazing, she made it in the crock pot, it's this sweet and tangy thing, I will never forget it.
I live in NC, and our pulled pork is unlike anything you'd see here. Would 100% recommend using a crock pot, btw, for pulled pork, it makes it the most tender fall-apart pulled pork ever.
As a north carolinan i am very happy you called the BBQ sauces by their proper location names! Awesome job andrew!
Love me some east NC sauce
I'm impressed that the auto subtitles recognized and correctly wrote the Worcestershire sauce. 2:01
But it said "a few gloves".
For the next Thanksgiving special what about monk fish turducken from malcolm in the middle?
Rub it down with yellow mustard before adding the dry rub 😉 Oh so good!
Bob Goetsch This guy gets it.
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.
My boyfriend is very mad at you saying, "YOU NEED TO TOAST THE BUNS!"
Amanda Vannoy shut
@@whaaatyouneverplayedtubers3477 up
It should be illegal not to toast them:))))
@@huyentrangnguyen5450 ok
@@huyentrangnguyen5450 no u
I have an exam tomorrow but Binging with Babish uploaded. Priorities.
I have an exam in 6 hours
I cannot eat a pulled pork sandwich without a heaping of coleslaw on top. It breaks down the fat with a good crunch and the bright taste bbn of vinegar and mayo is just perfect with pork!!!
That looks so good. I can't wait for summer
As a guy from Western North Carolina thank you. This is great!
East nc sauce supremacy
you make me push myself to see what i can cook and how to improve it. thank you!!
"And while this is not traditional in the Carolinas, I like to add a few tablespoons of mayo" Where did you learn Carolina traditions? Mayo is always in coleslaw.
I think he was referring to bbq slaw, or red slaw, as it's called in Lexington style bbq. Source, I grew up in Lexington NC and ate the bbq all my childhood and always preferred the red slaw and not coleslaw, though both are an option.
If you want it shredded like you get at the roadside bbq pits: Kitchenaid mixer w/ paddle attachment.
I really wasn’t expecting this to be so North Carolinian! Loved it.
Dude you are crushing it! I also just saw you on the Chef Show!
1:01 “ ...Its pretty much a mixture of sugar and spice to make everything nice...” 😁 I see what you did there, and I love it!
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.
Before going into sous vide or before oven ?
Well done on the pork, I live in East North Carolina, you did it right.
my heart is so happy you’re doin an eastern NC style bbq sauce
Congrats on the sponsorship from the National Pork Board, that is so neat!
Saphireblue3 gotta sell the pork somehow, China won't be buying it much longer
@@ericbrustkern6771
Fun fact, America seems to get a portion of their pork from China.
A slow cooker is also a great way to cook a pork shoulder.
If youre going with the Lexington style shoulder, try it with red slaw for the full monty.
James Kenji López-Alt is like the Kevin Macleod of food technics.
loved this video! so well done.
btw, the music listed in the description is incorrect, it's actually 90's Kid by Blue Wednesday.
I love Babish's style cause he's so clean.
North Carolina has nothing to with mustard in the dry stuff. Also you rarely find anything other than the vinegar in NC. That ketchup is more of midwest type stuff.
Missed South Carolina's mustard bbq sauce but fantastic bbq nonetheless
I'm heartbroken by this
You said "missed" instead of "rightfully ignored".
@@facemash Mustard is far superior
South Carolina isn’t even a state, fam, y’all are just North Carolina’s backyard for fireworks and getting wasted at dirty myrtle
@@Bigbitesdark Right? Just adds a nice change from the normal thing. Had it years ago in this small ma and pa bbq joint and I've never really looked back
From East Carolina, I approve!
You’re a beast bro! Big ups! Hopefully 2022 has been treating you well so far as it comes to an end. Cheers!!
ive never had this it looks so good !
No one:
Babish: Now use tiny whisk to toast our buns and let all those flavors get to know each other after generously flouring your bowl and adding kosher salt...
"Guys, really simple, just dehydrate your centrifugal vivarium and emboss your horse eggs with 48-day smoked talking fish. Then finish it all off with some cracked bark from the Tree of Life served from the pistol which killed Abraham Lincoln."
5:57 if you’re gonna add Mayo to coleslaw, the least you can do is use Duke’s to be more regional
A lot of people have already said it but mayo based slaw is definitely more common at BBQ joints. Vinegar based I only see at restaurants with an asian fusion of some sort to work with the flavors.
I now need to see a tri-tip episode of Basics.
Vinegar base is better but that’s coming from a Carolinian so there might be some bias in there
What is a Carolinian?
gumpotronic It is someone who is from the Carolinas. meant to say North Carolinian because South Carolinians tend have a preference for mustard based BBQ sauce
Hey in western North Carolina we have a lot of mayo-based slaws. Same as the sour slaws, just add mayo and some sugar. It’s my favorite along with bbq slaw/red slaw
crockpot pulled pork is also an acceptable way to make a nice juicy pulled pork. Just give a brine overnight with a couple tablespoons of rub added to the brine and 2 bay leafs. Remove from the brine, pat dry. Add your dry rub to the pork, put in the crockpot on high for 5-6 hours or on low for 8-12 or until it falls apart. Super good.