Al Roker's PULLED PORK
The Today show star shares a dish that was a big hit when he served it at this year's South Beach Food and Wine Festival
PULLED PORK
Serves 8 to 10
5 lbs. bone-in pork shoulder roast (Boston butt)
1/3 cup dry barbecue rub
4 cups hickory, oak or applewood chips
5 cups barbecue sauce
White bread sandwich buns (optional)
1. Place pork, fat side up, in roasting pan; sprinkle with rub. Cover; chill up to 24 hours. Remove 30 to 45 minutes before grilling.
2. Soak chips in water for 30 minutes; drain. Preheat grill for indirect low heat. Add 1 cup chips on top of heat source.
3. Grill pork in pan without turning, covered, 4 to 5 hours or until thermometer in thickest part reads 190. Add chips every hour.
4. Transfer roast to cutting board; cool 30 minutes. Remove crisp skin; chop coarsely and reserve. Shred meat. Cook pork, skin and 3 cups sauce in Dutch oven over medium heat until warm. Serve on buns with sauce.
Serving Tip
This dish "goes great with collard greens, corn bread and coleslaw," says Roker.
Nadia G's & Spike Mendelsohn's
The Cooking Channel chef and the star of Bravo's upcoming Life After Top Chef mix up some drinks-hers packs a peppery kick; his is a twist on a classic
NADIA G'S SPICY VODKA MARGARITA
Combine 1½ oz. vodka, 1/3 cup fresh-squeezed lime juice, 2 tbsp. maple syrup and some crushed ice in a cocktail shaker. Shake well, then pour into a salt-rimmed highball glass. Drop in 2 thin slices fresh jalapeno pepper.
SPIKE MENDELSOHN'S SPIKED ARNOLD PALMER
Mash 2 slices peeled fresh ginger and 6 fresh mint leaves in a tall glass or jelly jar. Add 1/3 cup sweetened ice tea, 1/3 cup prepared lemonade and 5 tbsp. vodka, then fill glass with ice.
Sarabeth Levine's STRAWBERRY SHORTCAKE
The acclaimed New York City pastry chef shares her recipe for a classic summer dessert
SHORTCAKE
Serves 8
1½ cups all-purpose flour
½ cup superfine sugar, divided
1½ tsp. baking powder
1 tsp. orange zest
5 tbsp. unsalted butter, chilled, cut into ½-in. pieces
¾ cup heavy cream
1 tbsp. softened butter
1 tbsp. sugar
2 pints strawberries, sliced
½ tsp. vanilla extract Whipped cream
1. Preheat oven to 375. Line an 18×13-in. sheet pan with parchment paper.
2. Sift flour, ¼ cup superfine sugar and baking powder. Cut in zest and butter with a pastry cutter. Stir in cream.
3. Knead dough. Roll out to ¾-in. thickness. Cut 8 cakes using a 2¾-in. biscuit cutter; place on pan. Cover tops with softened butter and 1 tbsp. sugar. Bake 18 to 20 minutes. Cool.
4. Mix strawberries, ¼ cup super-fine sugar, vanilla. Let rest 1 hour. Cut cakes in half; spoon berries and whipped cream in between.
Adapted from a recipe at sarabeth.com
Lara Spencer's TABLE DECOR
The Good Morning America anchor and interior-design maven shares some favorite accessories for summer entertaining
COOL CUTLERY
"Mismatched cutlery adds a bohemian splash to your table," says Spencer. "This set is sturdy enough to use every day."
Mix and Match Cutlery, $39; urbanoutfitters.com
MOD GLASSES
"These are great for entertaining outdoors because they won't break," she says. "They're so chic, you forget they're plastic!"
Positano Highball Glasses, $11 each; jonathanadler.com
HIP DECANTER
"This is a fresh alternative to an old-fashioned punch bowl," says Spencer. "Plus, the cork top keeps bugs out!" Recycled Glass Drink Dispenser, $59; westelm.com
FUNKY PLATTER
"I like my table to reflect the sights of summer-like the blue of the ocean," she says. "This serving plate is fun as well as functional." Fish-Shaped Long Platter, $34; westelm.com
Spencer's bargain-hunting book I Brake for Yard Sales is in stores now
- Contributors:
- CONTRIBUTORS Liza Hamm,
- Thailan Pham,
- Suzanne Zuckerman.
