Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome pastoral counselor Kevin Prendergast to discuss anxiety among school aged children. Other guests include Dr. John Bergsma to unpack this Sunday’s first reading from Isaiah, and Rita Heikenfeld with Bible Foods. Plus news, weather, sports and more…

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St. Jerome’s Prayer for God’s Mercy

O Lord, show Your mercy to me and gladden my heart. I am like the man on the way to Jericho who was overtaken by robbers, wounded and left for dead. O Good Samaritan, come to my aid. I am like the sheep that went astray. O Good Shepherd, seek me out and bring me home in accord with Your will. Let me dwell in Your house all the days of my life and praise You for ever and ever with those who are there. Amen.

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RECIPES FROM RITA: SLOW COOKED TEXAS PULLED PORK

Ingredients

4 lb boneless pork butt roast
1 ½ to 2 cups barbeque sauce
½ cup cider vinegar
½ cup chicken broth – can use bouillon in water or just water
¼ cup brown sugar, packed
Squirt of mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder blend
Pepper to taste
1 large onion, diced – 2 cups
2 cloves garlic finely chopped – 2 teaspoons

Instructions

Add the barbecue sauce, apple cider vinegar, chicken broth, brown sugar, mustard, Worcestershire, garlic, onion, pepper and chili powder into the slow cooker and mix them together.
Add the pork roast and roll in the mixture to coat.
Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours. Or on low 8-10 or so.\
Allow the pork to cool for a few minutes so it’s easier to handle
While the pork is cooling, transfer the cooking liquids to a small saucepan. Remove excess fat from on top of sauce.
Reduce over medium heat until it thickens and re-season as needed.
Using two forks, pull pork into small shreds. Don’t let cool too much or it won’t shred as easily
There is a fine line between allowing the pork to rest and pulling the pork. You want to give the pork roast 20-30 minutes to rest so the juices flow back into the meat. But waiting too long will make it more difficult to shred.
Add the barbecue sauce to the pork and serve it topped with cole slaw and pickle chips on a toasted bun.

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Full list of guests