Fr Robert Nixon

Rob Judge

Ken Craycraft

Kevin Prendergast

Dr John Bergsma

Rita Heikenfeld

Gary Michuta

Courtney Brown

Mike Aquilina

Mary Clark

Deacon Steven Greydanus

Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome pastoral counselor Kevin Prendergast to discuss tips for better communication in marriages. Other guests include Courtney Brown from Ruah Woods, and Gary Michuta from Hands On Apologetics to discuss the Eucharist in Scripture. Plus news, weather, sports, and more…

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Prayer of St. Clement of Alexandria

May we all live in the peace that comes from You. May we journey towards Your city, sailing through the waters of sin untouched by the waves, borne tranquilly along by the Holy Spirit, Your Wisdom beyond all telling. Night and day until the last day of all, may our praises give You thanks, our thanksgiving praise You: You who alone are both Father and Son, Son and Father, the Son who is our Tutor and our Teacher, together with the Holy Spirit.”

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RECIPES FROM RITA: SLOW COOKER CARNITAS

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.

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Full list of guests

Good morning! On today&rsquo;s show, Matt Swaim and Anna Mitchell welcome pastoral counselor Kevin Prendergast to discuss tips for better communication in marriages. Other guests include Courtney Brown from Ruah Woods, and Gary Michuta from Hands On Apologetics to discuss the Eucharist in Scripture. Plus news, weather, sports, and more&hellip;
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Prayer of St. Clement of Alexandria
May we all live in the peace that comes from You. May we journey towards Your city, sailing through the waters of sin untouched by the waves, borne tranquilly along by the Holy Spirit, Your Wisdom beyond all telling. Night and day until the last day of all, may our praises give You thanks, our thanksgiving praise You: You who alone are both Father and Son, Son and Father, the Son who is our Tutor and our Teacher, together with the Holy Spirit.&rdquo;
*****
RECIPES FROM RITA: SLOW COOKER CARNITAS
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&rsquo;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&mdash;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.
*****
<a href="https://www.sacredheartradio.com/local/show-notes-for-thursday-6-19-2025">Full list of guests</a>

Son Rise Morning Show The Son Rise Morning Show with Anna Mitchell and Matt Swaim is fast-paced, motivating and informational – always from the Catholic perspective. You’ll hear news, engaging interviews, prayer and more each weekday morning from 6am-8am ET. 

Son Rise Morning Show The Son Rise Morning Show with Anna Mitchell and Matt Swaim is fast-paced, motivating and informational – always from the Catholic perspective. You’ll hear news, engaging interviews, prayer and more each weekday morning from 6am-8am ET. <a href="https://www.ewtn.com/radio/podcasts/son-rise-morning-show-~NZ"></a>

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