Happy feast of Sts. Thomas More and John Fisher! On today’s show, Matt Swaim and Anna Mitchell welcome Joseph Pearce to talk more about their heroic faith and witness. Other guests include pastoral counselor Kevin Prendergast on seeing your personality as a gift, and Rita Heikenfeld on how Jesus fed the multitudes, and how we can feed crowds at our own summer gatherings. Plus news, weather, sports and more…
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St. Thomas More’s Prayer for Good Humor
Grant me, O Lord, good digestion, and also something to digest.
Grant me a healthy body, and the necessary good humor to maintain it.
Grant me a simple soul that knows to treasure all that is good
and that doesn’t frighten easily at the sight of evil,
but rather finds the means to put things back in their place.
Give me a soul that knows not boredom, grumblings, sighs and laments,
nor excess of stress, because of that obstructing thing called “I.”
Grant me, O Lord, a sense of good humor.
Allow me the grace to be able to take a joke, to discover in life a bit of joy,
and to be able to share it with others. Amen.
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RITA HEIKENFELD’S SLOW COOKER PORK CARNITAS WITH ALL THE FIXINS’
Juicy pork shoulder with a Mexican spice rub, slow cooked to perfection – that’s what carnitas are all about.
After the pork is cooked and shredded, carnitas are typically placed under the broiler for crispness.
Ingredients:
4 pounds fresh pork shoulder
Olive oil
1-1/4 tablespoon chili powder blend
2-1/4 teaspoons ground cumin
2-1/4 teaspoons dried oregano
2 teaspoons salt
1-1/2 teaspoons freshly ground black pepper
4-5 cloves garlic, peeled and smashed
2 onions, cut into eighths (use regular yellow or white onions, not sweet onions)
1 cup orange juice
1/4 cup lime juice
Instructions
Rinse pork shoulder and pat dry.
Remove excess fat, but don’t trim all the fat off.
Rub very lightly with olive oil. This helps the spice blend stick.
Whisk together chili powder, cumin, oregano, salt and pepper.
Rub the spice mixture thoroughly all over the shoulder.
Put garlic, onions, orange and lime juice into slow cooker.
Place shoulder on top, fat side up.
Cook on low 8-9 hours, medium 5—6, or high 4-5, or until meat registers 170 or a little higher.
At this temperature, meat will be cooked through and tender enough to shred.
Remove shoulder and shred meat with 2 forks.
Skim off as much fat as you can from juices.
Return meat to slow cooker and adjust seasonings to taste.
Preheat oven to broil.
Spoon out carnita mixture onto sprayed baking pan and broil just until crisp and a little crusty, a few minutes.
To serve: lots to choose from!
Bowls of lime or blue tortilla chips, white queso, refried beans, chopped jalapenos, salsa, black beans, guacamole, sour cream, Mexican crema, cilantro, lime wedges, and Spanish rice.
Spoon carnitas into shallow bowls and let everyone help themselves to chips, rice and toppings.
Tips:
Be sure to use fresh pork shoulder, also called pork butt (from the butt end of the shoulder), not smoked. You can use boneless or bone-in. If using bone-in pork shoulder, add an extra pound to count for the bone.
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