Chile-Braised Pork Shoulder: A Recipe Perfect For Al Fresco Dining | TODAY

Chile-Braised Pork Shoulder: A Recipe Perfect For Al Fresco Dining | TODAY


>>>WELCOME BACK, EVERYONE.
THIS MORNING ON “TODAY” FOOD WE’RE DINING AL FRESCO.
SUMMER IS THE RIGHT TIME TO SET UP DINING TABLE OUTDOORS AND
ENJOY THE WEATHER AND HAVE A NICE SIMPLE MEAL.
BEFORE YOU ACCEPTED OUT INVITATIONS, YOU NEED A GO TO
MENU. CATERER ELIZABETH HAS THAT
COVERED. HI, HOW ARE YOU?
>>HI. HOW ARE YOU?
>>I’M GREAT. WE’RE GOING TO MAKE A COUPLE OF
GREAT DISHES BUT ALSO SERVE THOSE DISHES ON BEAUTIFUL TABLE.
WHAT HAVE YOU DONE DOWN THERE? >>THIS IS MY FAVORITE TIME OF
YEAR. NORMALLY YOU INVITE PEOPLE OVER,
SCRUBBING BASEBOARDS, TRYING TO TRAP DUST BUNNIES SO THEY DON’T
SEE YOUR HOUSE. TAKE THEM OUTSIDE.
ALL WE DID, WE LITERALLY TOOK POTS FROM THE GARDEN, PULLED
THEM ON THE TABLE. FARMERS MARKET IS BUSTLING WITH
FANTASTIC PRODUCE. THROW THAT IN THE MIDDLE.
IT’S ALL EDIBLE, INCREDIBLE. >>A LITTLE FANCY THERE.
DO YOU MIND WHEN PEOPLE DO PLASTIC PLATES AND KNIVES AND
FORKS OUT THERE? >>ABSOLUTELY.
I WANT THIS TO BE EASY. RARELY DO YOU HAVE EIGHT OF
ANYTHING. ALWAYS SOMETHING IS BROKEN OR
MISSING. MIX AND MATCH MAKES IT MORE FUN.
>>WHAT ARE WE MAKING HERE. >>AVOCADO, A AND HEIRLOOM
TOMATO, THIS IS FANTASTIC. >>GO AHEAD.
>>FIVE SECOND RULE. >>EXACTLY.
>>SO WE’LL JUST PULL THAT OUT. IF YOU’VE GOT A ROLLING BALL,
SHARP NIGHT, YOU’VE GOT TO GIVE
IT A FLAT SIDE. I WANT IT SHUNNINGY, BUT YOU DO
WANT IT ON THERE. >>DIFFERENT KINDS OF POTATOES,
I MEAN TOMATOES. >>THEN WE HAVE LIME JUICE.
ALSO OLIVE OIL AND ALL OF THESE WONDERFUL THINGS.
>>NAME THEM AS THEY DO IN. >>AVOCADOS, GREEN ONIONS,
CILANTRO, PEPPERS. WE DID NOT ADD THE SEEDS FOR
THAT. IT’S NOT THAT HOT.
CAN DO IT IF YOU’RE BAD. YOU WANT TO ADD THEM, ADD THEM.
IT’S A LITTLE MORE SPICY. >>LOOK AT THE COLORS.
THAT’S GREAT. >>MAKE IT IN THE MORNING.
LET IT MARINATE THROUGH THE DAY. WE’VE GOT ENOUGH LIME JUICE,
THEY AREN’T GOING TO TURN BROWN.>>GOING TO SERVE IT WITH GREAT
CHIPS. >>WITH BLUE CORN CHIPS, DOESN’T
THAT MAKE IT REALLY FANCY. >>I WANT TO DIVE INTO THAT.
>>REALLY FANCY. >>THE NEXT PART OF THE DISH,
SOMETHING I LOVE. PORK SHOULDER, TALK ABOUT THE
INGREDIENTS. >>WE’VE GOT AN CHO CHILES,
SEASONINGS, MY FAVORITE DARK BEER.
WHEN YOU SEE THESE HANGING IN THE STORE.
WHEN I FIRST START COOKING, I THOUGHT, HOW DO YOU TURN THAT
INTO ANYTHING. IT’S VERY SIMPLE.
YOU’RE GOING TO PUT HOT WATER ON IT.
WHAT I LIKE TO DO, THEY ARE DOING TO WANT TO FLOAT BECAUSE
THEY ARE SO LIGHT. TAKE A PLATE, PUT IT ON TOP,
PRESS IT DOWN AND THAT’S GOING TO KEEP IT SUBMERGED UNTIL IT’S
SOFT LIKE THIS. I’M GOING TO RESERVE THE LIQUID
BECAUSE IT’S GOT A TON OF FLAVOR.
WE MIGHT NEED IT WHEN WE’RE MAKING THAT PASTE.
THIS IS WHERE WE’RE GOING. >>SUGAR, TURN THE BLENDER ON
AND BLEND IT. >>THAT’S WHERE WE WANT TO BE.
>>THAT’S THE END. >>HERE IS OUR GORGEOUS
SHOULDER. THE THING ABOUT THIS, PEOPLE ASK
ME ALL THE TIME, DO I SEASON ALL SIDES OF IT, SEASON THE BOTTOM.
MY POINT IS I’M NOT TRYING TO TE RUDE, BUT, YES, HONEY, IF YOU’RE
GOING TO EAT ALL SIDES, WE’RE GOING TO SEASON ALL SIDES.
PASTE, SINCE WE’RE ON TV AND DON’T WANT TO GET TOO DIRTY.
>>HOW FAR IN ADVANCE ARE WE DOING THIS BEFORE WE COOK IT.
>>THIS IS THE GREAT NEWS. CAN YOU DO THIS TWO DAYS IN
ADVANCE. HONESTLY, IT’S BETTER.
SITS IN THE REFRIGERATOR AND ALL WORKED IN.
AT HOME I WOULD THROW THAT THING IN THE SINK, GET MY HANDS ALL ON
IT. THIS IS WHERE WE ARE WITH IT.
OKAY. THAT’S WHAT IT SHOULD LOOK LIKE.
WE’RE ALREADY SWEATING SOME ONIONS AND THEN WE WANT TO ADD.
WE’VE GOT GARLIC, CORIANDER, OREGANO, BAY LEAVES.
>>THAT SHOULDER ON TOP. >>GOING RIGHT IN.
>>GUYS, HOW IS THIS? >>CRAZY.
>>GOOD. >>THE SMELL THAT CAME OUT OF
THAT WHEN YOU PUT THOSE HERBS IN THERE.
>>COULD YOU JUST SMOKE IT ON THE GRILL?
>>YOU ABSOLUTELY COULD. YOU CAN EVEN PUT IT IN THE
CROCKPOT. IF YOUR KITCHEN IS BURNING UP,
THE LAST THING YOU WANT TO DO IS TURN THAT STOVE ON, THROW IT IN
THE CROCKPOT. IT’S AMAZING.
PUTTING MY BEER IN HERE. I’M NOT DOING IT OVER THE TOP
BECAUSE I DON’T WANT TO LOSE THAT GORGEOUS —
>>THAT MAKES SENSE. >>IT’S GOING TO MAKE A
BEAUTIFUL CRUST. >>HOW LONG WILL IT COOK?
>>WHAT, HONEY? >>HOW LONG WILL IT COOK.
>>TWO AND A HALF HOURS AT LEAST.
IT MAY TAKE A LITTLE BIT LONGER. NOT SO NATURAL FOR ME TO HOLD
THE BEER, LIKE SECOND NATURE. >>NOT YOUR FIRST RODEO, IS IT?
>>HANGING OUT. >>THE STAR OF THE SHOW, SLEEPER
TODAY, CORN SALAD. >>MY FAVORITE THING.
>>CUMIN, LIME JUICE, A LITTLE MAYONNAISE, CILANTRO.
>>ELIZABETH, WE HAVE TO KNOW, WHAT HAPAT HAPPENED HERE?
>>THAT’S MY FAVORITE THING IN THE SPIRE WORLD.
STRAWBERRIES, SIMPLE SYRUP. PUT THAT IN A BLENDER.
IT’S AN ADULT SLUSHIE. YOU’RE READY TO GO.
>>OH, YEAH. >>ISN’T THAT GOOD?
>>REALLY GOOD. >>BY THE WAY, ELIZABETH HAD A
LITTLE BIT OF A CAR ACCIDENT A COUPLE WEEKS AGO, SO WE’RE HAPPY
SHE’S DOING OKAY. >>YOU’RE ALL RIGHT?
>>OKAY. >>LOOK AT ME GETTING ALL THIS
SYMPATHY. THANK YOU, GUYS.
IT WAS TOUCH AND GO FOR A WHILE BUT I AM OKAY.
>>TO OUTDOOR DINING. >>CHEERS.
>>

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