Got your back

Our Daily Bread
I don't know how many movies I have seen where men bond and say something like "Don't worry, bud.  I got your back."  It is comforting to know that someone is watching out for you!

As Christians, we have the Holy Spirit to "watch our back" at all times.  The devotional warns about the spiritual battles that we face each and every day.  The Holy Spirit is there to strengthen and comfort us during our battles.  It is so easy to let our human side take over, spilling out pride and selfishness and unrest.  We need to rely on the Holy Spirit to maintain our joy and praise!

Thank you, Lord, for your Holy Spirit.  Please help us rely on it each day for strength and courage in our spiritual battles!

Foodie Friday
My roommate shared part of the half hog he bought recently.  In addition to a ham, some chops, a pork loin and some sausage is a pork roast.  I have never been a big pork roast fan mainly because my family usually fixed those with sauerkraut.  I really hate sauerkraut.  I decided to find a pulled pork recipe.  Here is the one I am considering:


Pulled Pork, North Carolina Style
This pulled pork makes a great weekend meal with beans, potato salad or fries, and slaw.
Warm the reserved sauce and pass at the table for people to spoon over their pork. I serve barbecue sauce as well for anyone who would prefer the alternative.

Prep Time: 10 minutes
Cook Time: 7 hours
Total Time: 7 hours, 10 minutes

Yield: Serves 6 to 8

Ingredients:
3 cups cider vinegar
1 tablespoon sugar
1 tablespoon crushed red pepper
1 teaspoon salt
1/4 teaspoon ground black pepper
1 boneless pork shoulder, about 3 1/2 pounds
salt and pepper

Preparation:
In a saucepan combine the vinegar, sugar, red pepper, 1 teaspoon of salt, and the 1/4 teaspoon of pepper. Bring to a boil; remove from heat.
Save about 2 cups of the vinegar mixture for serving, and use the rest for basting.

Sprinkle the pork roast with salt and pepper; place in a foil lined baking or roasting pan. Roast, uncovered, at 275° for about 7 hours, or to 200° on a meat thermometer or oven probe inserted in the center of the thickest part of the roast. Baste about every hour with the sauce saved for basting. The roast should be very tender.

Remove the roast and shred with 2 forks, discarding large pieces of fat.

Warm the reserved sauce and pass at the table for people to spoon over their pork. I also serve barbecue sauce with this pork; it's delicious as a topping with coleslaw and pickle slices.

Serve with slaw, pickles, buns, and baked beans or your favorite sides.

BONUS:  5 Easy (And Yummy) Recipes for Leftover Candy
I found this article after I wrote the Foodie Friday recipe, but I wanted to include the article any way.  Very cool!

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May the God of hope fill you with all joy and peace as you trust in him, so that you may overflow with hope by the power of the Holy Spirit - Romans 15:13

We are far from perfect, but despite our mistakes and our sins, we will never abandon the Lord and he will never abandon us - adapted from a statement about Abraham from the EfM Training Guide