APOSTOLIC CHRISTIAN HOUSE OF EUREKA NEWS |

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Monday began with devotions, followed by exercises. Residents took advantage of the good weather on Monday and went out in the morning to garden. In the afternoon we relaxed with adult coloring followed by competitive bingo games with sweet and chocolate prizes at the end. Then the evening ended with fiddle music in the courtyard. Tuesday after devotions and exercises, residents reflected on the word of God during Reflections where Ed Fritz led the service. Then that afternoon, locals went shopping in downtown Eureka. Residents visited Et Cetra and the Next Door Store to help Et Cetra celebrate 44 years in business. Tuesday evening ended with the screening of the film Little Heroes. On Wednesday, after a morning of devotions and exercises, residents and staff enjoyed a homemade soft serve ice cream reception hosted by Ray and Gladys Slagel. Then that night they continued to read Anne of Green Gables over cookies and stories. On Thursday, in addition to our usual morning activities, the residents took advantage of the courtyard and the installation of the suntea. Then later in the afternoon they enjoyed the ‘fruits’ of their labor with tea in the sun on the terrace. A few games of before supper bingo were enjoyed and after supper a screening of the movie Bear with Me. Friday ended the week with residents working on a volunteer project followed by a relaxing afternoon of ice cream in the courtyard and an evening of table games.

• 4 pounds boneless pork shoulder, cut into 4-inch pieces

• 1 (20 ounces) canned crushed pineapple

• ¾ medium red or yellow onion, minced

• 2 jalapeños, seeded and thinly sliced

• 4 garlic cloves, chopped

• 2 tablespoons of soy sauce or tamari

• 2 tablespoons chilli powder

• 1 tablespoon garlic powder

• 2 teaspoons kosher salt, plus more to taste

• 1 teaspoon of freshly cracked black pepper

• 1 tablespoon vegetable oil (optional)

• 1 medium pineapple, cored and diced

• ¼ medium yellow onion, cut into 1-inch pieces

• 3 tablespoons light brown sugar

• Fresh coriander leaves

• 10 sweet Hawaiian buns or buns

1. Prepare the pulled pork. In slow cooker, combine pork, crushed pineapple, onion, jalapeño pepper, garlic, lime juice, soy sauce, chili powder, garlic powder, salt and pepper. Cover and cook over high heat for 4 hours. Using tongs or two forks, shred the pork in the pot, discarding any large chunks of fat. Stir the pulled pork into the sauce to incorporate. Taste and add more salt if needed.

2. Meanwhile, prepare the caramelized pineapple. In a large skillet over medium heat, combine the pineapple, onion and brown sugar. Cook, stirring constantly, pulling until the sugar has melted, about 5 minutes. Continue cooking, stirring often, until the pineapple is golden brown and the onion is soft, 8 to 10 minutes more. If the bottom of the pan browns, add a little water.

3. Place about 1/3 cup of pulled pork on each brioche bun. Garnish with barbecue sauce, caramelized pineapple and cilantro before serving.

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