Crockpot Roast with Nita Thompson (Part 2)


YOU’RE GOING TO NEED THOSE JACKETS, THOSE FALL WEATHER JACKETS COMING UP IN THE NEXT SEVERAL DAYS. ALL RIGHT, THANK YOU, JEREMY. NITA THOMPSON IN THE KITCHEN AGAIN. SO WE ARE MAKING SOME PEACH PULLED PORK AND WE JUST SEARED THE PORK, RIGHT? YES. SO YOU CAN SEE THE BEAUTIFUL PIECE OF MEAT. THEY’RE STILL ON SALE RIGHT NOW FROM LABOR DAY. TAKE ADVANTAGE OF IT. PUT THESE IN YOUR FREEZER. WE LIKE TO GET THESE THINGS AND EVEN SEASON THEM AND PUT EVERYTHING IN THE FREEZER AND YOU PULL IT OUT AND IT’S LIKE BOOM, BOOM, BOOM, SO EASY. YOU CAN EITHER — AFTER YOU SEAR IT, WE’RE GOING TO DO THE PEACHY — WE’RE GOING TO USE OUR PEACH TEA. YEAH. AND WE’RE GOING TO MAKE A YUMMY SAUCE FOR THIS. THIS IS SUPER, SUPER EASY. WE SEASONED THIS WITH SOME DIFFERENT SEASONINGS AND WE ARE JUST GOING TO — I’M GOING TO GET THIS TO ABOUT TWO CUPS. OKAY. WHAT I DO — OBVIOUSLY YOU CAN CHANGE DEPENDING ON HOW MUCH MEAT YOU HAVE. YES, YES. THAT’S PROBABLY — I DIDN’T LOOK, PROBABLY AT LEAST A COUPLE POUNDS. BUT WHAT WE’RE GOING TO DO RIGHT NOW, YOU KNOW, OBVIOUSLY WE’RE NOT PUTTING IT ON THE GRILL. NO. AND YOU CAN, BUT TO GET THE SMOKE FLAVORING IN IT, THIS IS A GREAT SECRET WEAPON CALLED LIQUID SMOKE. I HEARD OF THAT BEFORE BUT YOU ONLY NEED TO PUT IN A LITTLE BIT, RIGHT? IT IS ACTUALLY VERY SALTY SO THAT’S ONE THING YOU HAVE TO TAKE INTO CONSIDERATION. OKAY. YES. BUT IF YOU SMELL IT, IT SMELLS LIKE SMOKE. YES! OH, MY GOSH. NATURAL HICKORY, TOO. THAT’S AMAZING. SO I JUST USED A QUARTER OF A CUP AND THEN I’M PUTTING IN A BARBECUE SAUCE, JUST A BASIC BARBECUE SAUCE. THIS IS A SWEET AND SPICY. WE LIKE SPICY AT MY HOUSE. ME, TOO. SO YOU DON’T HAVE TO USE THE SPICY. BUT I LIKE THE SWEET AND SPICY. IT GIVES IT A LITTLE BIT MORE FLAVOR PROFILE. I’M ALSO GOING TO USE A LITTLE BIT OF GARLIC. OKAY. AND HERE I HAVE RED PEPPER FLAKES THAT I — WE LIKE SPICE. THAT IS OPTIONAL THERE, TOO. I’M GOING TO PUT SOME PEACH PRESERVES IN. OKAY. THEN — ACTUALLY I’M GOING TO TAKE THIS TO ABOUT TWO AND A HALF CUPS AND PUT A HALF A CUP OF OUR — OF MILO’S LIMITED EDITION PEACH TEA. THE TEA IN THIS ACTUALLY HELPS TO BREAK DOWN THE PORK. YEAH. AND SO THAT ACTUALLY IS GOING TO HELP IN THE COOKING. AND THIS IS JUST WONDERFUL, WONDERFUL. IF YOU SEE, IT’S JUST ABOUT LIKE A MARINADE. THIS IS PEACH PRESERVES. YOU SEE SOME CHUNKS OF PEACH AND IT’S GOING TO BE A SWEET AND SPICY AND THEN IT’S GOT A LITTLE BIT OF THE VINEGAR IN IT. WOW. IT’S SO GOOD. WE’RE JUST GOING TO POUR THIS OVER. OKAY. YOU CAN PUT IT IN YOUR OVEN OR YOU CAN PUT IT IN A CROCK POT, AND BRING IT UP TO HIGH. THEN PUT IT ON LOW. MAYBE FOUR HOURS AND YOU’RE DONE. OH, WOW. THEN WE’RE GOING TO TASTE IT. IF WE DECIDE TO PUT IT IN THE CROCK POT, YOU POUR THIS OVER THE MEAT IN THE PAN OR OVER THE MEAT IN THE CROCK POT? I WOULD PROBABLY JUST GO AHEAD AND PUT EVERYTHING IN THERE. YOU COULD. IF YOU WERE GOING TO DO THIS IN THE OVEN YOU CAN LEAVE THIS IN HERE AND POUR IT OVER. JUST MAKE SURE IT SEALS PRETTY GOOD SO IT DOESN’T DRY OUT. YOU CAN SEE HOW MUCH WE SINGED THIS AND IT REALLY SMELLS GOOD. BUT THE EXTRA CHARRED EDGES, THAT GIVES YOU MORE OF THE GRILLED. SMOKY. EXACTLY. SO IT GIVES A LITTLE MORE DEPTH TO YOUR FLAVOR. BUT THEN YOU HAVE THIS. YOU WANT TO MAKE SURE YOU HAVE QUITE A FEW DIFFERENT — YOU DON’T WANT JUST A FLAT FLAVOR PROFILE. RIGHT. . AND THE PEACH PRESERVES ALONG WITH THE PEACH TEA AND THEN THE HOT AND YOU’VE GOT A LITTLE BIT OF THE TOMATO. IT’S YUMMY. THE RED PEPPER FLAKES, TOO. A LITTLE SWEET AND SPICY, I LOVE IT. WE’RE GOING TO TASTE IT IN A LITTLE BIT. COMING UP AFTER THE BREAK, WE’RE GOING TO TASTE IT. YOU CAN THROW IT IN THE OVEN OR THROW IT IN THE CROCK POT, CALL IT A DAY. YES. IT’S ALL NATURAL, JUST LIKE MILO’S TEA, FRESH BREWED TEA, SO ADDITIVES NO PRESERVATIVES. IN THE HALF GALLON. EASY.

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