Paula Deen Prepares Healthier Southern Favorites

Celebrity chef joins "GMA" to discuss her diabetes and make new dishes.
3:00 | 08/23/12

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Transcript for Paula Deen Prepares Healthier Southern Favorites
smells so good. We're delighted to have paula deen, the author and star of "paula's best dishes." It is well-documented that earlier this year, you were diagnosed with diabetes. Yes. You look great. Thank you. How are you doing? How are you feeling and everything? I'm really doing well, robin. And back at you for everything that you're going through. Thank you. You know, I'm feeling very, very good. I lost about 32 pounds. You can see it. I have -- I finally said, you know? I really am type 2 diabetic. And I really do have to do something about it. And how have you changed your routine? How has life changed? I have reconstructed my plate, robin. The architecture of my plate has much more green on it now. Like, I've doubled or tripled the size of my salad or my green beans or asparagus. And of course, the carbs have gone down to this. You can hardly see it on the plate anything. But I give myself one day a week to cook and eat anything I want. It's really not bad. But it's moderation, moderation, moderation. Go to your doctor because you never know. This really doesn't have a lot of symptoms to it. Well, you have been a great example for us. And you don't have to sacrifice taste. Let's get in the kitchen. You really don't. What are you going to prepare for us today? Robin, I had so much fun. I went on -- I tweeted yesterday. And told everybody that I was coming to see my precious robin friend. And I said, I'm going to be cooking. What do you want me to cook? 7,000 responses came in in like 10 minutes. So, a lot of them were peaches. A lot of them was pork. So, here we go. We're going to start with a nice boston butt. I don't know why the butts from boston are so good, y'all. But they are. And we're going to make a rub, robin. Dump chili, onion powder, garlic powder, salt, pepper and a little cayenne. This is what it looks like. And you know what I say. Rub your meat. Rub it, rub it, rub it. Josh is here just in time for this. Rub your meat. You heard it from paula deen. Mix that together. And you can store this in a plastic package and use it. So, we're going to -- and we want to marinate that for two hours or to overnight. Let those seasons really get in. We are going to put it in the crock pot. I love slow cookers. Adore slow cookers. Look at them. Look at them down there chowing down. We're going to cook this for ten hours. Take this out. This is boneless. And we're just going to fork it. Right? It will come right off. Someone just choked on their sandwich. I said fork it. Can we get medical attention for sam? Are you okay, buddy? Someone needs to heimlich over there. So, you fork it. Focus, now. Focus, people. Yeah. Focus. Is there anything for robin to whisk? She loves to whisk? We're going to whisk. We're going to fork it like that. And we're going to put it back in here, robin? You put it back in the crock pot? Yes. We're going to pour the liquid out. We're going to take the liquid. We're going to take two cups of barbecue sauce and the liquid from the butt. Yes. Put that in there. And we're going to let it cook for two more hours. Really? This is cooked for 12 hours. This is something you can do, put it in the crock pot when you go to bed. And walk away. Set it and forget it. I've seen that one. All right. We're going to just -- look at this. Put that on the sandwich. Yeah. Put that on the sandwich. Do you need help right now? Are you okay? I just want five of these. You know what? And you dress it with the coleslaw? Yes. And this coleslaw is so good. Let me tell you the secret to it. The secret to this is buttermilk, vinegar, celery salt. And that buttermilk and vinegar, if you don't mind -- not at all. You say buttermilk. A lot of weight watchers recipes have buttermilk. What's that replacing? Here. Is that just -- it operates as a healthy -- thank you. There you go. Oh, get in there. Okay, robin. Robin, you let me go, honey. You left me hanging. All right. And now, dessert, right? A little dessert. This is my daughter-in-law brooke's light and lovely peach parfait. It's real simple. We can use shortbread cookies from the grocery store. We take our peaches and slice them. Sprinkle them with brown sugar and cinnamon. And we just layer the whipped cream or a lighter version of fresh whipped cream. Isn't that yummy? I'm probably -- shortbread cookies. That's paula deen. Paula, thank you, as always. And the cucumbers, the onions. Saw them. It's on every table in the south every day. Give our love to bobby and jimmy. Godspeed to you, honey. And you can get paula's recipes on our website, goodmorningamerica.Com on yahoo!

This transcript has been automatically generated and may not be 100% accurate.

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