The final Friday of May, at the front end of Memorial Day Weekend, was unquestionably a special day for good friends of the Roediger House: the wedding of Jeremy and Mark on the campus of the University of Lynchburg. Several of us journeyed up US 29 to take part in those celebratory festivities. Honeymoon travel plans put the newlyweds flying out of nearby Piedmont Triad International Airport, so down the highway they came the next day, staying overnight here, sitting down to an evening meal together, followed by a super early Sunday morning departure, with me as their shuttle driver. That Saturday night menu: Cuban-hinted pulled pork with homemade chipotle barbecue sauce, piled onto homemade burger buns (slathered with creamy avocado-lime sauce), and accompanied either on top or on the side by oozy heapings of sweet Southern coleslaw inspired by my mother's example.
These were messy sandwiches on those pillow-soft buns with their spongy crumb, and every wipe of a soiled cheek was its own silent moment of victory.
Based on "Easy Crockpot Carnitas," by Lindsay Ostrom of PinchofYum.com. [Published 04 May 2021]
"Mexican Chipotle Street Taco BBQ Sauce," a Roediger House original recipe. [First Made 08 May 2023]
"Beautiful Burger Buns," from Ellen "Moomie" Dorsey of King Arthur Baking. See also the accompanying blog post, "Burger Buns with a Beautiful Backstory," by PJ Hamel. [Published 28 June 2021]
"Cilantro Lime Sauce," from Alexa Blay of Key to My Lime. [Published 04 September 2019]
Sweet Southern Coleslaw based in part on a recipe from Allison M. Jones.
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