Donny Enriquez
Category
🥇
SportsTranscript
00:00 Yo, Nick, hey man, what's for lunch?
00:03 Carnitas!
00:05 [Laughter]
00:07 [Music]
00:09 Guys, welcome back to What's for Lunch.
00:11 And Nick, welcome back to What's for Lunch.
00:13 Welcome back, what are you talking about?
00:15 Well, his first episode, he was the pilot episode, and I never put it out.
00:17 Yeah, the pilot, the same way, fucking, yeah, yeah.
00:19 You got bumped there.
00:21 I was going to make a 9/11 joke.
00:23 Well, thank God you didn't.
00:25 It was an honor to be episode one, and then Brandon Marshall came in,
00:27 and then Cam Newton came in, Edelman, Stalov.
00:29 But you're back, that's all that matters.
00:31 No, it's cool to see where I lie in that hierarchy, which is dead last.
00:33 Well, we're making carnitas, so we're going to have some fun.
00:35 Have you ever made carnitas before?
00:37 What the fuck do you think?
00:39 No, you haven't.
00:41 No chance. You know what the main protein is, at least?
00:43 Pork.
00:45 Okay, there we go. So I've taken a pork shoulder, and I've diced it up for us.
00:47 And that part of the head, what we're going to do,
00:49 we're going to season it.
00:51 Pretty simple here, just some cumin and some salt.
00:53 So if you want to whack some cumin on that, I'm going to get some garlic chopped up here.
00:55 Now, you said whack some cumin.
00:57 Yeah.
00:59 What does that mean?
01:01 Just start pouring it on, and do more than you think.
01:03 More than I think with the cumin?
01:05 Yeah, keep going. Keep going.
01:07 Back when I was a kid in the grocery store,
01:09 I would put the cumin right next to the anise.
01:11 So it's a common anise.
01:13 Now, I haven't washed my hands in days.
01:15 These are like cast iron skillets.
01:17 Exactly, that's all the seasoning right there.
01:19 What's the gayest thing you've ever done?
01:21 With food, or just in general?
01:23 I don't know, I've kissed a guy.
01:25 I've kissed a guy.
01:27 How about you?
01:29 Nothing ever. Is that good? Is that enough cumin?
01:31 That looks good.
01:33 We're going to cook this, and we're going to braise it. Do you know what braising means?
01:35 Yep.
01:37 Do you want to explain it to the audience?
01:39 No, they know too.
01:41 Well, you know, what you can do is actually, in my cookbook,
01:43 why don't you read them in the glossary what braising means.
01:45 Oh, you've got a glossary in the back.
01:47 Do you want to wash your hands?
01:49 Yep.
01:51 I feel like you need to wash your hands.
01:53 Braising is the process of deep cuts of meats into melt-in-your-mouth,
01:55 flavor-packed bites.
01:57 Sorry.
01:59 A good sear on your protein is crucial for a successful braise.
02:01 Wow, thank you, Nick.
02:03 We're going to be braising this, and we're going to be,
02:05 usually braising takes a long time,
02:07 because you're taking a very tough cut of meat to the shoulder.
02:09 Think about how much action the shoulder gets on the pork or on the cow.
02:11 It's a very tough, muscular piece of meat.
02:13 So you want to cook that long time,
02:15 and that liquid super slow,
02:17 for six, eight hours.
02:19 We're going to cheat. We're going to use a pressure cooker.
02:21 A pressure cooker takes that, and the whole process takes about 40 minutes.
02:23 We're going to start by searing off this meat.
02:25 Even though we're cooking it in liquid,
02:27 you still want to get a good crust on your meat
02:29 whenever you're braising.
02:31 This is usually the part of the show where I ask a professional athlete
02:33 what their diet's like, what it's like traveling
02:35 and eating in all these great cities.
02:37 I don't know, what was food like in West Virginia?
02:39 I don't know what to ask you.
02:41 Where I'm from is known for pepperoni rolls and Ohio-style Valley pizza.
02:43 So that would be really hard crust,
02:45 a lot of sauce,
02:47 and frozen cheese.
02:49 That sounds terrible.
02:51 It's interesting.
02:53 Cold cheese, though, correct? It's not melted.
02:55 And that's good?
02:57 You're raised to think that it is,
02:59 and a lot of people in West Virginia are hungry,
03:01 or not at all because of opiates.
03:03 So that's what we're looking for.
03:05 That's a nice, that's a great sear right there.
03:07 We'll let that finish off.
03:09 We'll come back to the front here.
03:11 Now on to our pork.
03:13 It's all been seared off here, so we'll put that in.
03:15 Make sure you get all those juices from the pan, too.
03:17 Get all that flavor in there.
03:19 And then orange juice, lime juice,
03:21 I have some pineapple and some garlic.
03:23 Yes.
03:25 That's all going in there, so we're going to get a really nice, sweet pineapple flavor throughout.
03:27 And so this is what goes in the Instant Pot?
03:29 This is going in the Instant Pot.
03:31 So yes, I'm putting it in here now.
03:33 This is what I have that's been cooking that's going to be ready in about two minutes.
03:35 So if you're doing it in the oven or if you're doing it on the stovetop,
03:37 you bring this up to a gentle simmer,
03:39 let it go cover it for about six to eight hours,
03:41 or until that pork falls apart.
03:43 Six to eight hours?
03:45 Yes, and then we'll let it cool down a little bit,
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