Carla Hall stops by with her pulled pork sliders recipe, which she also has a vegan option for.
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GIVE HER A BIG ROUND OF APPLAUSE. WE LOVE YOU. >> WELCOME BACK. WE LOVE YOU. WHAT ARE WE MAKING TODAY? CARLA: IN HONOR OF MY CLASSIC PLAID SHIRT WE WILL MAKE BEER BRAI BRAISED PULLED PORK SLIDERS. AND I HAVE PICKLES AND THERE ARE
POTATO ROLLS WHICH WILL BE NICE. THEN I HAVE A RAINBOW COLE SLAW WITH GREEN CABBAGE, RED CABBAGE, CARROTS AND SWEET CELERY SEEDS. THEN TO WASH IT DOWN I HAVE A LEMON GINGER SWEET TEE SODA. SHERYL: I LIKE THAT. LET’S GET STARTED.
WHAT SHOULD WE DO FIRST? CARLA: WE FIRST MAKE THE SPICE RUB. WE HAVE EVERYTHING MEASURED. ENNON POWDER, GARLIC. SHERYL: NO ORDER? CARLA: NO ORDER. GARLIC, ONION POWDER, CUMIN, THYME, PAPRIKA, BROWN SUGAR. YOU MIX IT UP AND YOU WILL SEE WHEN IT IS HOMOGENIZED. AMANDA: THAT IS A GOOD WORD.
SHERYL: COME HERE, HOMOGENIZE AND BRING YOUR BROTHER. YOU SAID YOUR NEW SHOW CHASING FLAVORS IS A DREAM JOB. HOW DID IT COME TOGETHER? CARLA: I WAS AT A DINNER PARTY TALKING ABOUT WHEN I MEET PEOPLE AND THE DRIVER FROM SOMEWHERE
ELSE AND INSTEAD OF SAYING I SAY WHAT IS A DISH YOU MISS FROM HOME AND IT IS A VERY INTIMATE QUESTION AND WATCH HOW THEIR FACES CHANGE AND TALK ABOUT THE FOOD CONNECTS US SO IT STARTED LIKE THAT. SOMEONE AT THE DINNER PARTY
TELLS THE PRESIDENT OF A PRODUCTION COMPANY I THINK THIS IS A SHOW. CALLS ME WITHIN TWO WEEKS AND WITHIN SIX WEEKS WE ARE SHOOTIN SHOOTING IT. AMANDA: I LOVE THAT STORY. SHERYL: AWESOME. CARLA: WHAT YOU WILL DO AMANDA, THIS IS YOUR PORK SHOULDER.
YOU WILL SPRINKLE HALF OF THIS ON IT AND GO HIGH AND WON’T RUB IT IN BECAUSE YOU WILL CLOG THE PORES OF THE MEAT. SO SPREAD IT AROUND BUT DON’T RUB IT IN. CARLA: WHEN YOU ARE SMOKING MEAT AND IT CAN’T GO IN BECAUSE YOU
CLOG THE PORES. AMANDA: YOU LEARN SOMETHING NEW EVERY DAY. CARLA: WE WILL PUT MORE OF IT HERE ON THE SIDE. THEN WE HAVE A BEER OVER HERE. DO YOU LIKE BEER? SHERYL: DO I! I LOVE BEER. I PORE THIS ON SOMETHING? CARLA: WE HAVE TO PORE IT INSIDE.
I DON’T DRINK BUT I EAT MY ALCOHOL SO I MIGHT HAVE CHEAP BEER. I USE A LIGHTER BEER. SO PUT IT IN HERE. >> WITH DOES THE BETTER DO TO MEAT? CARLA: IT COOKS IN LIQUID AND IT
WILL BREAK DOWN THE MUSCLE AND IT IS GOING TO MAKE IT SUPER TENDER AND GET FLAVOR FROM THE BEER. POUR IT INTO THE PAN. SHERYL: ENOUGH FOR HOW MUCH? CARLA: THE WHOLE THING. GUESS WE NEED ANOTHER BEER, HUH? CARLA: I WANT YOU TO POUR THAT BEER.
SHERYL: I TOLD YOU. LOOK AT THE AUDIENCE NO, I DON’T WANT A SANDWICH. CARLA: WE PUT THE FOIL ON. AMANDA: I HAVE A QUESTION. IF YOU WERE A VEGETARIAN IF YOU DIDN’T WANT TO MAKE IT WITH PORK WHAT COULD YOU SUBSTITUTE. CARLA: I LOVE JACK FRUIT. IT SHREDS NICELY.
IF NOT PRESTO FEW AND PUT THE SPICES ON AND SEAR IT. SHERYL: YOU DID AN EPISODE ON THE HISTORY OF BARBECUE. DID ANYTHING SURPRISE YOU? CARLA: YOU KNOW WHAT SURPRISED ME? AND I LIVE IN D.C. IS HOW LITTLE I KNOW ABOUT VIRGINIA BARBECUE? DO YOU EVER HEAR ABOUT IT?
AMANDA: I KNOW. CARLA: YOU HEAR ABOUT KANSAS CITY. BUT YOU HEAR VERY LITTLE ABOUT VIRGINIA BARBECUE BUT THAT WAS LIKE THE FOREFATHERS WHEN DOING THE BIG PARTIES BRINGING PEOPLE TO THE YARD TO VOTE FOR THEM IT WAS WHOLE HOG BARBECUE. THAT WAS EUROPEAN.
THEN INDIGENOUS DUG THE PIT AND AFRICANS WITH THE SPICES SO IT IS A TRIFECTA WITH THE THREE. I WANT YOU TO DO THE BARBECUE SAUCE. THIS IS LEFTOVER SEASONING AND PUT THAT IN HERE. THEN YOU HAVE THE KETCHUP AND
OBVIOUSLY THE STUFF IS VEGETARIAN UNTIL WE BRING OUT THE PORK. AMANDA: HOW DO WE KNOW WHEN THE PORK IS PERFECTLY DONE? CARLA: WE WANT IT TO BE SHREDDED AND TENDER. YOU READY — AND THE VINEGAR. SHERYL: IT IS GOOD FOR YOUR BLOOD PRESSURE, TOO.
CARLA: IT IS. SHERYL: IT IS! CARLA: I WANT YOU TO WHISK THAT AND HAVE THE SEPARATOR. WE WILL POUR THE JUICES IN HERE. SHERYL: I MIGHT BE ABLE TO GET A HUSBAND WITH THIS. CARLA: IT IS CALLED GET YOUR HUSBAND PLATTERS. THE LIQUID I’M POURING IN HERE
— SHERYL: LOOK AT THAT. CARLA: IF YOU DO IT VEGETARIAN YOU WOULDN’T USE THIS BUT YOU COULD USE WATER OR BEER OR ANOTHER LIQUID. NOW WE WILL MOVE THIS OVER TO THE CUTTING BOARD. SO CHECK THIS OUT. THIS IS HOW WE KNOW IT IS DONE.
AMANDA: WOW! PULLED OFF THE BONE. CARLA: BECAUSE WE DON’T WANT MEAT SPAGHETTI I CUT THIS IN HALF AND YOU SORT OF FORK IT. AMANDA: MY GOSH. SHERYL: I KNEW IT, I KNEW IT. AMANDA: THIS IS FALLING APART IT IS SO TENDER. SHERYL: THIS IS JACK FRUIT?
CARLA: THAT IS A JACK FRUIT. TASTE IT, AKBAR. JERRY: I WILL GRAB SOME OF THESE. AMANDA: SANDWICHES OVER HERE. HERE WE GO. POTATO BUN. THIS IS DELICIOUS. THANK YOU SO MUCH. CARLA: THANK YOU ALL.
2 Comments
Try Dan Martin Legendary Actor to be on the talk daytime show
Cool beans!