HOTLINE: Sunday, June 26Posted: Updated:
Mollen Foundation Preventing Childhood Obesity Programs
April Warnecke was live at the Lincoln Downtown Family YMCA to highlight the Mollen Foundation's Preventing Childhood Obesity Program. The program runs from June 6-July 29th for children ages 5-12. For more information go to www.mollenfoundation.org For more information about the health topics Dr. Art Mollen spoke about, call (602)264-9806
Community Corner: Caring for Kids Book Drive
Bank of Arizona, in conjuction with Rachel's Challenge is collecting children's books for ages 6 months to 12 years of age as well as books in Spanish but books and magazines for all ages will be accepted. You can donate at any Bank of Arizona branch for more information go to: http://www.azfamily.com/community/RachelsChallengeBookDrive-123844719.html
Juice in the City
To check out the Juice In the City site go to: http://juiceinthecity.com/?referrer=dhga4gvsfh
Fireworks Safety for Fourth of July
For more information on AAA Arizona go to www.aaa.com/insurance or call 1-866-298-1232
Protecting your work email
Tracy Miller is a representative from Ogletree Deakins Law Firm, which is located in Esplanade III at 2415 E. Camelback Rd. Ste. 800 in Phoenix. For more information call 602.778.3700
Getting your car ready for the holiday weekend
For more information on Community Tire and Auto Services go to www.communitytireaz.com
If you'd like to add Sunday's Sweetheart or any other pet to your family, contact The Arizona Humane Society at (602) 997-7585. For more information about AHS events and programs, visit www.azhumane.org.
5-6 lb. Pork Shoulder
1 Tbsp. Worchester Sauce
1 Tbsp. Liquid Smoke
1 Yellow Onion (diced large)
6 Garlic Cloves (rough chopped)
6 Tbsp. Rub Seasoning (your favorite or see recipe below)
2 Bottles BBQ Sauce (your favorite)
1) Remove your pork from the supermarket package and dry off with paper towels.
2) Combine your Worchester sauce with the liquid smoke in a small bowl and mix well. Pour that sauce over the meat and rub in well on all sides. Now sprinkle about 6-8 tablespoons of your rub all over the meat and rub it in well.
3) Take your diced onion & garlic and put it in the bottom of your crock pot. Pour about ¼ cup of your first bottle of BBQ sauce over the onion and garlic. Place your pork on top of that. Now pour the rest of that first bottle over the meat. Just that one bottle, keep the other for later. Put the lid on the crock pot. Set the temperature to low. Leave it alone without opening the lid for at least 10 hours and up to 12.
4) Carefully remove the meat from the crock pot by picking up the food container away from the heating unit then pour the whole thing into a strainer. Take the meat out and put on your work surface and remove all the onion & garlic. Separate the fat & bone from the meat. Use the remaining bottle of sauce to add more flavor to the meat by pouring ½ of the bottle over the meat then toss them together. Serve on your favorite bun and leave the remaining sauce available for people who want more.
This recipe makes at least 16 sandwiches.
Chef Dad's Rub Recipe
1/4 Cup Brown Sugar
2 Tbsp. Table Salt
1 Tbsp. of each Black Pepper, Chili Powder, Paprika, Onion Powder & Garlic Powder
1 tsp. Cayenne Pepper
Mix well together and keep unused portion in an air tight container.