Easy Pulled Pork

Classic BBQ Pulled Pork W/Dry Rub | Brittany's PantryThere are few foods out there that I love more than meat.  Ask my husband!  I usually start in the ‘steak’ section of the menu when we eat out.  I have a hard time eating a meal that doesn’t include meat in some form or another.  I mean I love beef, but chicken, pork, fish, duck-I’m really not picky.  I’ll eat it all.  I don’t know what it is, but just thinking about a nice rare prime rib, a golden roast turkey, the smell of bacon frying, the taste of just caught fresh walleye all golden and crispy on the outside, and my Dad’s roast duck about to come out of the oven…for me, this surpasses fresh baked chocolate chip cookies.

Speaking of my Dad, I blame him for my obsession.  Its in my blood and I can’t control it.

And speaking of meat, as I type this, the smell of roasting pork is filling my house.  I am leaving for vacation in a few days and decided to bring a big batch of bbq pulled pork with me.  Hot or cold, spicy or sweet, its fantastic on a dollar bun no matter where you are when you eat it.  I plan on eating mine at the end of my parents’ dock with my legs hanging off the end and swirling my toes in the water.  I have never quite warmed up to the whole coleslaw-on-a-bbq-sandwich way of eating them as the slaw would detract from THE MEAT!  Heck who needs a bun?  This is a safe place, I can be honest!  In a few more hours when I take the pork out of the oven and its cool enough to handle (probably even before then) I will be stealing pieces.  Burned fingers and all, I am a world class snitcher.  A happy one.  So all that’s left to say is “Thanks, Dad.  Let me buy you a steak.”
Classic BBQ Pulled Pork W/Dry Rub | Brittany's Pantry Classic BBQ Pulled Pork W/Dry Rub | Brittany's Pantry BBQ Pulled Pork
No matter what kind of sauce I am putting on the pulled pork, or even if I am serving it plain, I use this dry rub on it while its cooking.  The meat itself needs to be seasoned and while I want it to have flavor, I don’t want the rub to compete with the flavors of the bbq sauce I might put on it later.  This is my rub recipe, but I cannot stress enough, EXPERIMENT!  I have never met a pork sandwich I didn’t like and there are infinite possibilities and ingredients to try.  Here is a jumping off point.  This serves about 8.

5-7 lb pork butt or pork shoulder
1 T paprika
1 T garlic powder
1 T onion powder
1 T kosher salt
2 T dry mustard
2 T brown sugar

Mix all spices and rub over every surface of the pork.  If desired, let sit in the fridge overnight.  Roast at 300 degrees for 5-6 hours or until pork easily falls apart and the internal temperature is 170 degrees.  When meat is cool enough to handle, pull apart, discarding fat and bone.  Mix with bbq sauce or leave plain.  Our favorite bottled sauce is Sweet Baby Rays.  Pulled pork freezes great.

Margaritas, June Bugs, and Tea

The BEST Margaritas Ever | Brittany's PantryMmmmm.  There is nothing like reaching for an ice cold beverage when its a million degrees outside.  And trust me.  Right now, in central Illinois, its about that hot.  Personally, I like a nice strong, sweet tea.  In fact, sweet tea is one of my favorite all time drinks.  I suppose I developed a taste for it when I was young.  My parents used to make sun tea in a pickle jar.  Remember those enormous glass pickle jars with the green lid?   They were huge!  A gallon.  We had several, scrubbed clean, filled with water, and about 5 plain Lipton tea bags floating at the top.  We would set the jar out in a sunny spot and and heat from the sun would warm the water.  I used to love to sit and watch the dark, red-brown gold color seep from the top to the bottom.  I’m not sure how long we let it steep like that (I remember several occasions when we forgot and left it out all day) but after awhile we brought it in and mixed in lemon juice and sugar.  The sugar dissolved easily because the whole jar was pleasantly warm and with five other siblings, we easily polished off a jar in one meal.  Its been years since I’ve made sun tea-and even longer since I bought my pickles in a gallon jar-but I remember the flavor of that drink with such fondness, I measure all sweet teas against it.  Of course grilled hamburgers, sun bleached hair, and dirty toes add to the memory, but I stand by my taste buds.

So there you have it.  My drink of choice.  But after all that, I’m not giving you a special iced tea recipe.  No sir, far from it.  Instead I’m posting three drinks that I have come to fall back on when I need a classic, or just need something everyone likes.  I rarely drink so two out of the three are non alcoholic, but if you choose to spike them, I won’t tell anyone.  As usual, these are collected from various sources.  Until this moment I guess I never realized how un-experimental I am with beverages, but I know what I like and am passing my research on to you.
Note: All beverages taste better outside in a lawn chair with your feet up.  Dirty toes are optional.

Jane’s Margaritas
This recipe comes from my sister-in-law’s mother.  I don’t know if she created it or not but everyone who drinks them seems to say the same thing.  “These are the best margaritas I have ever had!”  You be the judge.

6 oz (1/2 can) frozen limeade concentrate
1/4 c triple sec
3/4 c tequila
12 cubes of ice, about half a blender full
Blend in a blender until smooth and frothy.

June Bug Punch - A refreshing drink the whole family can enjoy! {Brittany's Pantry} June Bug
I came across this recipe just a few months ago in the June edition of Better Homes and Gardens.  I made it for my daughters 4th birthday party and it tastes AWESOME.  It quickly became a favorite of kids and adults alike.  Seriously, soooo gooood.

3 c ginger ale
1/4 c grenadine
1/4 c orange juice
3 scoops orange sherbet
Blend together all ingredients.  Pour into ice filled glasses.  (To make a version with alcohol, add a splash of white rum to individual glasses or a 1/2 c to the pitcher.)

Herbal Iced Tea | Brittany's Pantry - No added sugar makes this as healthy as it is refreshing. Herbal Iced Tea
This is a recipe from the cookbook Barefoot Contessa, Family Style, by Ina Garten.  Even though this recipe is one of her most simple, the woman is a food genius.  I know it sounds crazy, but follow the directions.  No sugar needed.

4 Celestial Seasonings Lemon Zinger tea bags
4 Celestial Seasonings Red Zinger tea bags
4 c pure apple juice

Steep the 8 tea bags in 4 c of water for 10 minutes.  Remove the tea bags and add the apple juice.  Chill till cold.

Banana Bran Muffins

Banana Bran Muffins are whole grain and Oh so tasty! Be sure to freeze any leftovers! {Brittany's Pantry}In the short time I have been writing this blog, the majority of recipes included have been baked goods.  While this won’t always be the norm (not everyone likes to bake and I like to cook just as much) I have been whipping up a lot of muffins and breads lately based on ingredients I have in my house.

For example, I had three sorry looking bananas that were way past their prime for snacking, but perfect for baking.  I made a batch of banana bran muffins and I MUST share the recipe with you.  They are so good, it boggles the mind a bit.  They don’t taste like your run-of-the-mill traditional bran muffin, so those of you who are wrinkling your nose at this-HALT!  These are sweet and moist and do not taste like what they are; an extremely easy, fast, and healthy option of breakfast or snacking.  This recipe comes from my good friend Michelle, and I think she got it from a Bed and Breakfast cookbook.  Ultimately, who cares?!   They are a favorite muffin in our house and I hope they become one you can count on too!

Banana Bran Muffins
Yield: 1 dozen

In a large bowl, mix together with a wooden spoon or spatula:
1 egg
3/4 c brown sugar
3 bananas, mashed
1/3 c canola oil
1 tsp vanilla
Add:
3/4 c all purpose flour
3/4 c white whole wheat flour or whole wheat flour
1/2 c bran
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp salt

Mix all dry ingredients into the wet ingredients carefully, JUST UNTIL COMBINED.  Bake in greased or papered muffin cups at 350 degrees for 18-20 minutes or until browned on top and toothpick inserted into the center comes out clean.  Baked muffins freeze beautifully.