Basics with Babish | Pulled Pork

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With summer (hopefully?) right around the corner, backyards across the country and the world are poised to get lost in a haze of blue smoke. Pulled pork can be a daunting task for a newbie to the world of slow-and-low barbecue, but with some help from The National Pork Board, we are going to make a pitmaster of you yet.

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My playlist of favored cooking tunes, Bangers with Babish!

Music: “Summer Spliffs” by Broke for Free


  1. Binging with Babish

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

  2. omg im sorry about that tattoo

  3. Screw sandwiches. I’m thinking Pulled Pork Tacos with crispy onion straws with that beautiful beautiful butt

  4. They actually use mustard as a base for a lot of the hotter sauces.

  5. Next vid: the pork picnic form regular show (idk what it’s called)

  6. Rob Blankinship

    Thank you for making real Carolina barbeque. I keep trying to get some and I’ll get Texas sause with Cole slaw on it and that ain’t what I want.

  7. Connor Claypoole

    Born & bred South Carolinian here—great video, but you NEED a mustard-based BBQ sauce. It’s not optional. It must be present. (Somewhat biased, but also, you can’t say “Carolinian classic” and not represent both Carolinas.)

  8. I grew up near Asheville, NC with both a red and white Cole slaw. No, not red cabbage … A red sauced Cole slaw with a vinegar base.

  9. Using sous vide for indoor smoking kinda genius really.

  10. Looks amazing- How does the sous vide method differ (in outcome) to using a slowcooker?

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