Day at the Beach Pork Picnic with Peach and Melon Salsa

Deep Run Roots

Pulled pork is a big thing here in North Carolina, and we're always looking for ways to make it taste a little different. What did we think of this take on it?

I found this recipe here, though the ingredients are separated oddly -- everything after the pork should go into the salsa. https://gottobenc.com/inspirations/day-at-the-beach-pork-picnic-with-peach-and-melon-salsa/

Captions

[00:01]: [Music]
[00:04]: hi guys and welcome to cooking the boats
[00:06]: with Heather today we're gonna be
[00:08]: working again from deep run roots vivian
[00:11]: howard's cookbook and we're gonna be
[00:14]: making day at the beach pork picnic with
[00:16]: peach and melon salsa so this is a
[00:19]: relatively hands-off recipe at least
[00:21]: with the pork part it just cooks low and
[00:24]: slow in the oven for a really long time
[00:26]: so it's pretty early in the morning and
[00:28]: we're getting started and the first
[00:36]: thing we have to do is make a rub to
[00:39]: flavor our pork roast and all this is is
[00:42]: a an equal combination of salt brown
[00:48]: sugar and cumin so I'm going to mix this
[00:54]: up in the bowl here and then we're going
[01:00]: to rub it all over our pork roast
[01:07]: so we've mixed up just the cumin and the
[01:10]: brown sugar and the salt and we have our
[01:13]: rub and we have our pork roast she says
[01:15]: a five to six pound either pork picnic
[01:17]: or pork but what I have here is called a
[01:19]: pork butt this is slightly less than
[01:23]: five pounds the good part here is you
[01:26]: really can't mess up this cut of meat
[01:28]: you cook it low and slow and it will be
[01:31]: delicious no matter what even the
[01:33]: crock-pot so I'm not a huge fan of crock
[01:35]: pot cooking but even in the crock pot
[01:40]: this will taste delicious so it's not
[01:43]: what we're doing today but just want to
[01:45]: let guys know you're not gonna mess this
[01:46]: up if you use a slightly smaller roast
[01:51]: we're going to use all of this rub so
[01:54]: it's perfectly fine that I'm putting my
[01:55]: pork covered hands in this bowl because
[02:00]: we're going to just rub all of it in
[02:03]: here
[02:06]: make sure we get it all covered I'm
[02:08]: using my my sheet pan that I ruined by
[02:17]: putting it in the dishwasher so this
[02:18]: kind of seep in you shouldn't put in the
[02:20]: dishwasher but I did so I just used that
[02:22]: for usually raw meat before we're
[02:25]: seasoning in it or things like that when
[02:27]: we're not really cooking on it but it'll
[02:33]: get dirty it's sort of my my bad pan I
[02:40]: think that's about as good as I'm gonna
[02:43]: get as far as coverage on this but it's
[02:46]: it's taken most of it so that's awesome
[02:48]: and then I'm gonna wash my hands and I'm
[02:52]: gonna use my tongs to put this into a
[02:55]: Dutch oven which I have already behind
[02:57]: me and it's gonna go into into the oven
[03:01]: at 300 degrees for four hours so that's
[03:09]: a lot of time four hours to you know do
[03:12]: whatever you want she says her family
[03:13]: when they make this when they go to the
[03:16]: beach and it's a good thing that you can
[03:18]: you know pop in the oven and then spend
[03:20]: the day on the beach and come back and
[03:22]: finish it up so you wash my hands be
[03:25]: Rebecca
[03:25]: okay so I've washed my hands and now
[03:28]: we're gonna put this heavy piece of meat
[03:32]: into our Dutch oven fat side or skin
[03:37]: side up there we go
[03:40]: all right so we're gonna put the lid on
[03:43]: this and slide it in the oven like I
[03:47]: said for four hours
[03:55]: [Applause]
[04:08]: my pork roast has been in the oven for
[04:10]: four hours now and it needs to be in
[04:13]: there for another hour but we also need
[04:15]: to take the lid off so we're going to
[04:26]: I'm going to turn up my oven to 400
[04:32]: degrees because now we're gonna start
[04:35]: crisping it up so it looks pretty good
[04:42]: there's a lot of juices collected in the
[04:45]: bottom a lot of the fat is rendered down
[04:47]: but now we're gonna put this in the oven
[04:48]: at 400 degrees and leave it for an hour
[04:58]: and that's it for now
[05:01]: so now that we've turned up the heat on
[05:05]: our pork in the oven I'm gonna go ahead
[05:08]: and start peeling my peaches and getting
[05:12]: the peach and melon salsa I think she
[05:15]: calls it peach and melon salsa ready
[05:18]: there's not a method in the book for
[05:20]: peeling the peaches you could do it
[05:22]: however you want but this is how I
[05:23]: always peel peaches almost always my
[05:26]: peaches have just been in a refrigerator
[05:28]: so they're pretty cold so I don't do a
[05:32]: nice bath afterwards if they're warm and
[05:35]: you want to stop the cooking that's what
[05:37]: you do mine tend to stay pretty cold in
[05:40]: the quick boiling water so we're gonna
[05:42]: basically blanch them so I'm going to
[05:45]: cut a small X in the bottom and that
[05:51]: will give the skin sort of a place to
[05:54]: start peeling from and then just about
[05:57]: 30 seconds per peach in here if they're
[05:59]: right if they're really right it doesn't
[06:02]: take very long if they're less ripe you
[06:04]: might just need to use a knife what you
[06:07]: want right points for this I've got an
[06:08]: extra peach compared to what she says to
[06:12]: put in here
[06:14]: simply because some of mine had
[06:17]: in the refrigerator for a little while
[06:19]: once I get right I put them in the
[06:21]: refrigerator and they'll last for a
[06:22]: while but just in case one was starting
[06:25]: to look a little potentially bruised and
[06:28]: if he so if there's some part of it that
[06:30]: I can't use I'll have enough so I'm
[06:35]: going to continue doing this and after
[06:39]: that we will peel them and cut them up
[06:41]: another thing is if you want to cut
[06:44]: peaches up and make it easy on yourself
[06:46]: you probably want to try to buy
[06:47]: freestone peaches that just means that
[06:51]: the flesh doesn't cling to the pit and
[06:56]: these should be I got them from our
[06:59]: produce box so I'm just not sure you can
[07:06]: see here the peel has started coming off
[07:11]: of the peach here and so I'm just going
[07:13]: to take it and put it on this paper
[07:15]: towel and continue with the rest of them
[07:20]: okay we've blanched the peaches and
[07:27]: they're all ready to peel and you can
[07:30]: see that the peel comes off pretty
[07:32]: easily and they're they're super cool I
[07:38]: just finished blanching the last ones
[07:40]: and this is the first one and it's
[07:41]: plenty cool enough to handle and I
[07:46]: forgot to bring my bowl over when I'm
[07:48]: done so let's go ahead and get that
[07:52]: before I get too messy
[07:56]: just have a bowl to put my peaches and
[07:59]: they're done so this one might have a
[08:02]: few bad spots but I like to cut it
[08:05]: opposite of the way the sort of ridge
[08:10]: runs oh real excuse the beep that's my
[08:17]: dishwasher this one's really soft so we
[08:21]: might I might save that one for another
[08:24]: time see how that goes see how the rest
[08:28]: to go that soft means it might be a bit
[08:31]: overripe and it certainly is not going
[08:33]: to be really pretty in our in our salsa
[08:37]: so we'll see if we need it but I'm going
[08:41]: to keep let me get this one peeled and
[08:44]: show you how I cut it up and then we'll
[08:48]: just keep doing that with the rest of
[08:51]: them and then we'll come back and put
[08:54]: our salsa together so you see the little
[08:59]: ridge in the peach I like to cut it the
[09:02]: other way because otherwise you can
[09:04]: sometimes separate the seed in the
[09:05]: middle and that's annoying
[09:07]: oh yeah this is much better
[09:14]: pull it apart and the seed should come
[09:17]: out there we go
[09:19]: it comes out pretty easily there we go
[09:24]: and then I'm Swiss about this sure about
[09:30]: a half inch dice so that's and I'm not
[09:40]: going to bother slicing it sort of on
[09:45]: the in half that way just because I mean
[09:49]: though they'll be a little tall not
[09:51]: exactly half inch dice but I think
[09:53]: that'll be perfect it'll be just fine my
[09:55]: cutting board might look a tiny bit
[09:57]: dirty but I've been cutting up all the
[09:59]: other stuff that goes in this salsa on
[10:01]: it so it doesn't really matter anything
[10:03]: that is on it will be ingredients that
[10:08]: are going with it anyway now I'm just
[10:16]: going to do this with all of the rest of
[10:18]: my peaches and I'm glad that I had an
[10:21]: extra because that one was a little soft
[10:25]: I've got all of my ingredients cut up
[10:28]: for the peach and melon salsa except for
[10:31]: some chipotle in adobo I'm wearing the
[10:35]: gloves because I do not deal well with
[10:36]: spice later does it sticks to your hands
[10:39]: and yeah I want to be able to touch my
[10:42]: nose without dying so I don't think
[10:45]: about tablespoon and it needs to be
[10:46]: sliced up so I'm gonna pick like a
[10:49]: couple of these peppers
[10:51]: I think that'll probably be about a
[10:54]: tablespoon a little bit of the salt
[10:56]: sauce and stuff with it there we go so
[10:60]: we're gonna
[11:01]: slice this up it's all gonna be messy so
[11:04]: I'm not really worried about everything
[11:07]: this is the very last thing since I know
[11:09]: it's gonna be messy it's the very last
[11:11]: thing that I have to cut up for this and
[11:14]: so just sort of there we go that's
[11:27]: pretty good
[11:27]: chopped up nice and fine and I'm going
[11:32]: to take one of my gloves off and I'm
[11:36]: going to measure with one side of this
[11:40]: luckily this is a two-sided measure so
[11:42]: I'm going to measure my 1 tablespoon see
[11:45]: how close we got this side it's about a
[11:50]: tablespoon my bad mix all this stuff
[11:55]: together now move this out of the way
[11:59]: and take my other glove off
[12:10]: it's a little spicy okay so we're gonna
[12:16]: mix everything else together start with
[12:20]: our herbs we have some cilantro and
[12:29]: whatever is left over is going into
[12:31]: another dish that I have we have some
[12:35]: mint we have we're gonna use all of this
[12:43]: it's lime zest
[12:49]: we have some chopped some sliced thinly
[12:52]: sliced green onions I think this is a
[12:55]: bit much so I'm going to just use that
[12:58]: much and then we have some lime juice
[13:15]: and then we're gonna add our salt we're
[13:24]: gonna add the watermelon I've already
[13:28]: chopped this up it's also half inch dice
[13:31]: you've already seen me wrestle with a
[13:33]: watermelon before so I didn't have
[13:36]: anything to add there and mix this up
[13:40]: and it is complete she says that you can
[13:45]: make this the night before if you want
[13:51]: but she likes it she likes to do it
[13:53]: right before she serves it so I'm gonna
[13:57]: try and get that chipotle stuff mixed in
[13:59]: pretty well and we're gonna eat in you
[14:06]: know about 45 minutes or so so this will
[14:08]: be fine
[14:09]: I think it looks looks delicious
[14:12]: it's very pretty lots of herbs all right
[14:17]: and this is all we have to do until the
[14:20]: pork comes out in about 15 minutes or so
[14:24]: all right we'll be back with you then
[14:26]: just took this out of the oven it's been
[14:28]: at 400 degrees for about an hour it's
[14:31]: nice and brown got some black stuff on
[14:33]: the bottom but we're not using that so
[14:35]: that's just a problem for the cleanup
[14:36]: crew next thing we'll show you it all
[14:39]: plate it up
[14:41]: [Music]
[14:56]: so this on this episode of cooking the
[14:60]: books with Heather we made day at the
[15:02]: beach pork picnic with peach and melon
[15:05]: salsa oh my goodness this woman has long
[15:08]: titles for some of her recipes this is
[15:11]: from deep brown roots
[15:13]: Vivian Howard's cookbook and so we had
[15:18]: some guests over and made this made this
[15:22]: recipe the pork was very it was kind of
[15:25]: a basic pulled pork recipe cooked in the
[15:28]: oven instead of you know over the smoker
[15:30]: although obviously you could cook it
[15:31]: over a smoker but it turns out just as
[15:34]: well in the oven in the crock these this
[15:39]: cut does well in the crock pot but you
[15:41]: won't get the crispy brown bits in the
[15:44]: crock pot that you do in the oven so the
[15:49]: pork was delicious
[15:50]: pulled nicely we used the leftovers for
[15:53]: something else later in the week I think
[15:54]: we made Cuban sandwiches using the
[15:58]: leftover pulled pork the peach the melon
[16:01]: salsa was good it was a little bit spicy
[16:07]: for my children just one tablespoon of
[16:12]: chipotle in adobo along with like
[16:15]: probably four cups of fruit still made
[16:18]: it slightly too spicy for them but it
[16:21]: was good I don't think I would make it
[16:23]: exactly that way again just because it
[16:26]: was a little bit too spicy for my kids
[16:27]: but I might you lower the spice level
[16:30]: maybe add I don't know something else
[16:33]: maybe something maybe a fresher Chile
[16:36]: although we would like it and they would
[16:38]: still probably find it too spicy but
[16:42]: it was a good mixture peaches and
[16:44]: watermelon and a little bit of scallion
[16:47]: and moms and mint and cilantro it's a
[16:51]: good mixture it was good with the pork
[16:52]: everybody enjoyed it
[16:54]: like I said except for the children
[16:56]: because of the spice level and as far as
[16:59]: ease it was it was pretty easy cutting
[17:03]: up peaches is never fun coming up
[17:06]: watermelon is never fun but those are
[17:09]: things you you know you figure out how
[17:11]: to do in a way that doesn't annoy you
[17:15]: and then it's okay it did not require
[17:18]: any special equipment a Dutch oven
[17:22]: cutting board a knife that's about it so
[17:25]: that's good and in fact she says that
[17:28]: she usually makes it when she's at the
[17:30]: beach so that makes sense because you
[17:32]: don't always have all your special
[17:33]: equipment if you're renting a house of
[17:35]: the beach right so I would say this is
[17:39]: this is pretty easy time consuming
[17:41]: because the pork does take a long time
[17:43]: to cook but very easy so I hope you'll
[17:48]: make this recipe tell me what you think
[17:50]: and if you enjoyed this this video
[17:53]: please hit the thumbs up button and
[17:56]: subscribe and we'll be back next week
[17:58]: with another recipe thanks
[18:03]: you