Binging With Babish Pulled Pork Recipe: Slow-Smoked Tenderness With Celery Crown Topping

This Binging with Babish pulled pork recipe delivers the show-stopping tenderness and smoky depth that made the original video legendary. 🔥 The secret lies in a perfect balance of brining, slow smoking, and a celery crown topping that adds a touch of rustic elegance.

I've spent years perfecting this technique—first learning it from Master Chef Chen, then adapting it for home cooks who want restaurant-quality results without the hours in front of a smoker.

The process starts with a foolproof brine that ensures juicy meat, followed by low-and-slow smoking until the pork practically falls apart. This isn't just pulled pork—it's a textural masterpiece: tender, smoky, and perfectly seasoned.

The celery crown topping adds a crisp, herby contrast that elevates every bite, just like in the original video but with my professional touch for even better flavor development.

By the time you're done, you'll have restaurant-quality pulled pork that's rich, smoky, and packed with flavor—ready to serve on soft buns with tangy coleslaw. The best part?

This method works whether you're using a smoker, oven, or even a slow cooker, so you can achieve the same results no matter your setup.

Serve this with classic BBQ sides like cornbread and pickles for the full experience. The key to success is patience and precision—two things I've perfected over years of cooking for crowds. Let's get started on this showstopping pulled pork that'll have everyone asking for seconds.

Ingredients for binging with babish pulled pork

Six pounds of pork, a smoky brine, and crisp celery crowns—this is how you make pulled pork legendary.

That pork shoulder? Bone-in is non-negotiable—it renders flavor as it cooks. Costco or local butchers have the best deals on big cuts. Look for good marbling, not too much fat. The celery crown topping is where the magic happens—Trader Joe's sells pre-trimmed celery stalks if you want to skip the prep. Fresh thyme and celery leaves should be vibrant; if they're wilted, toss them. For the butter, Plugrá melts beautifully and adds richness. The wood chips? Soak them overnight in water—they'll smoke better and last longer.

No apple cider vinegar? White vinegar or lemon juice works in a pinch. Running short on brown sugar? Maple syrup or honey (if not vegan) gives similar caramel notes. The smoked paprika is essential—Penzeys has the best quality, but regular grocery store brands work fine. For the celery crown, if you can't find perfect stalks, substitute with fennel or even broccolini. The butter-cream mixture? You can make it ahead and refrigerate it for up to 2 days—just let it sit at room temp before using. And if you don't have a smoker, an oven with a foil packet of wood chips does the trick.

This pork keeps 5 days in the fridge, but honestly, it tastes better the next day as all the flavors meld. Freeze portions for up to 3 months—just thaw overnight in the fridge. The celery crown topping stays crisp for 2 days if wrapped in damp paper towels. I always make extra because it disappears fast. The BBQ sauce? Store it in the fridge after opening, and if you're feeling fancy, reduce it slightly before serving to intensify the flavor.

Step-by-step instructions for slow-smoked pulled pork

Here's how to transform that pork shoulder into melt-in-your-mouth perfection.

In a large bowl, combine the 1.5 cups kosher salt, 0.5 cup brown sugar, 2 tbsp smoked paprika, and 1 tbsp freshly cracked black peppercorns. Mix until the salt crystals are fully coated with the other ingredients. This dry rub is your flavor foundation.

Pat the 6 lb pork shoulder completely dry with paper towels—this is crucial for crispy bark. Rub the mixture all over the pork, pressing it into the meat so it adheres well. Place the pork in a large container and pour the 1 cup apple cider vinegar over it. Refrigerate uncovered for 12-24 hours, flipping once halfway through. This brine process tenderizes the meat and builds that signature smoky flavor.

Soak the 2 cups wood chips in water for at least 1 hour before smoking. Set up your smoker to maintain a steady 225°F using the soaked wood chips. Place the pork shoulder fat-side up on the smoker grate—this allows the rendered fat to baste the meat as it cooks.

Smoke the pork for 8-10 hours until the internal temperature reaches 195-203°F and it's fork-tender. You'll notice the meat hitting "the stall" around 165°F—this is normal. Don't panic; it's just the meat's way of saying it's working hard to cook through. Resist the urge to peek or adjust the heat—consistency is key here.

While the pork smokes, prepare the celery crown topping. Cut the 4 whole celery stalks into 1-inch pieces and reserve the 0.25 cup celery leaves for garnish. In a small saucepan, melt the 0.25 cup unsalted butter over low heat. Add the celery pieces and cook for 5 minutes until softened.

Stir in the 0.25 cup heavy cream and 0.25 cup fresh thyme leaves, then simmer for another 3-4 minutes until the cream reduces slightly and coats the celery. Remove from heat and set aside. This topping adds a fresh, herby contrast to the rich pulled pork.

Once the pork reaches the target temperature, remove it from the smoker and let it rest for 15 minutes. Using two forks or meat claws, shred the pork against the grain into 2-inch chunks. Discard any large fat deposits or connective tissue. The meat should pull apart easily with minimal resistance.

In a large bowl, gently mix the shredded pork with the celery crown topping. The butter and cream will create a luscious sauce that coats every bite. Taste and adjust seasoning with additional salt or pepper if needed. The pork should be tender, juicy, and packed with smoky flavor.

Transfer the pulled pork to a serving platter and drizzle with the 1 cup BBQ sauce. Garnish with the reserved 0.25 cup celery leaves for a pop of fresh color and texture. Serve immediately with crusty bread or over baked beans to soak up every last bit of that flavorful juice.

Each bite should deliver that perfect balance of smoky, tender pork with a bright, herby celery crown topping. The slow cooking process ensures maximum tenderness, while the celery crown adds a fresh contrast that keeps this dish exciting. Enjoy your pulled pork—it's worth every minute of the wait!

Essential equipment for this recipe

Smoker Essentials

You don't need a fancy smoker to nail this recipe—just something reliable that maintains 225°F consistently. My go-to is a Traeger Pellet Grill for its ease of use, but a Weber Smokey Mountain or even a DIY drum smoker works perfectly.

For beginners, I recommend the Masterbuilt 200715—it's affordable and gets the job done without breaking the bank. The key is temperature stability, not brand name. 🔥

Meat Thermometer

This is non-negotiable. A good thermometer is your best friend when cooking pulled pork. I swear by the ThermoWorks Smoke for its accuracy and durability, but the Meater+ is a great budget alternative.

You need to monitor both the smoker's temperature and the pork's internal temp—aim for 195-203°F for that perfect texture. Never guess; always measure.

Brining Container

For the overnight brine, use a container large enough to hold the pork with room to spare. A Cambro food container or even a clean plastic storage bin works perfectly. If you're short on space, a large glass baking dish lined with plastic wrap will do the trick.

Just make sure the pork is fully submerged in the vinegar mixture for even flavor penetration.

Butter and Cream Tools

The celery crown topping requires precise control when melting butter and reducing cream. A 3-quart stainless steel saucepan is ideal for even heat distribution. For stirring, I use a silicon spatula—it won't scratch your pan and gives you better control.

A small fine-mesh strainer comes in handy if you want to remove any stray thyme stems before serving.

Shredding Tools

For shredding the pork, nothing beats a pair of meat claws or heavy-duty forks. If you're feeling fancy, a shredding blade attachment for your stand mixer works like a dream. Just be careful—these tools are sharp!

I keep a cut-resistant glove handy for protection. A large serving spoon helps transfer the shredded pork to your serving dish without making a mess.

Wood Chip Prep

Don't skip soaking your wood chips! I use a large glass bowl filled with water to soak the chips for at least 1 hour before smoking.

A wood chip tube (like the ones that come with many smokers) makes this step even easier—just fill it with water and chips, then attach it to your smoker. Apple or hickory chips work perfectly for this recipe, but avoid strong flavors like mesquite.

Frequently asked questions