Hi.
I'm Perry.
I'm a home editor at CR.
Today I'm going to show you how to make fresh almond butter
in a food processor.
Hello.
For dinner tonight, I'm cooking Thai soup.
What are you making today?
I'm making a giant piece of pork shoulder,
and we're going to turn it into pulled pork.
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Right now, I'm working from home,
as is everybody in the country.
And one of the things that I used to love
was to grind my own almond butter
in the bulk section of the grocery store, which
is now obviously closed.
But it's so easy to do it at home.
You just take some raw almonds.
Toast them in the oven for about 10 minutes.
And then we're going to grind them in here
and get creamy, fresh, warm almond butter.
It's going to be great.
We've got three cups of raw almonds
that we're going to toast in an oven
at 375 degrees for about 10 to 12 minutes.
Remove the almonds from the oven and let
them cool just enough for you to be able to touch them.
Blend it until it's a nice course meal.
Scrape down the sides of the bowl as needed.
This can take up to 10 minutes, depending on how smooth you
want your almond butter.
This is the point where you add some salt.
And just give it a couple more pulses just to mix it in.
Tell me what you're doing here.
Sure.
So I'm just prepping the Big Green Egg.
All right.
I'm going to put the pork in.
Now, I just seasoned it with salt. I kept it really simple.
It's probably the easiest thing you can make right now.
I'm just going to close the lid.
You want to smoke this at 225 degrees.
Probably let it go anywhere from six to nine hours.
Checking on the pork, which looks perfect.
It's great.
At this point, we're looking for a temperature at or just
around 200 degrees.
That's really just make sure that it's
going to pull apart easily.
The goal is just to get all this meat
off the bone to start with.
So I've got these ridiculous pork shredding claws,
but you can just totally use a kitchen fork.
What do you smell, huh?
I'm just setting aside some of the pork
that we're going to toss with our mustard barbecue sauce.
After college, my wife and I moved to Thailand
and lived there for about a year and a half.
And among the many great things about it
was eating a lot of really good food.
And my favorite was this soup called dtom yam bpoh
dtaek, which meant broken fish trap soup.
All I have in the freezer, because, as you
know what's going on, all I've got is squid and shrimp.
So that's what I'm going to put in today.
And then I have some broth cooking over here.
It has lemongrass in it, kha, which
is this root kind of thing.
And it also have lime leaves in it.
So I'll put in a bunch of fish sauce, coconut milk-- you
need coconut milk.
And we've got lots of squid right now.
So in little rounds like this, and it'll look like this.
Actually, this is a knife that I bought in Thailand.
37 years ago I bought this knife.
That's how old I am.
And I'm going to do this to the squid, which
is called massaging the squid.
Now my hands are freezing.
Fish sauce in with the squid.
A little bit in here too.
Now I'm cutting up some garlic to put into this hot sauce
that I'm making.
Then a bunch of cilantro.
Fish sauce, of course.
A little beer, of course.
A tiny bit of sugar.
And then some-- these are actually Thai hot peppers.
What are the Scoville units on those guys?
You've got to wonder, you know?
Speaking of hot sauce.
Whoa.
OK, taking out the lemongrass and kah root.
And just put it in a little bowl.
OK, the coconut milk is now in.
And I decided to put in broccoli.
That's pretty good too.
Oh, look at that.
That looks good-- if you like squid.
So this is actually now the next day.
This is leftovers.
Mm, that's good.
Super tasty.
You like it?
Yeah, it's so delicious.
All right.
Bye.
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