Friday's arrival of two very dear friends and colleagues from Virginia, so marvelously gracious to journey down to make it a fantastic weekend at the Roediger House, is occasion enough for celebration. The catch-up and fill-in conversations with regularly-refreshed wine glasses are front and center, but we've still gotta eat. The overnight citrus-based slow-cook of a pork shoulder, with a bit of Cuban spice and a touch of Mexican heat, became pork mojo sandwiches on homemade burger buns, with creamy lime sauce plus Mexican coleslaw. All that could suffice but I insist that pulled pork in that setting deserves Mexican chipotle street taco barbecue sauce to boost the luscious drippiness of the whole enterprise.
Once homemade burger buns were discovered here, I have a hard time ever wanting store-bought ones, if the time works out for me to make my own. I had an early misstep in the process but they still turned out mostly all right. What went inside of them certainly helped mask any shortcomings.
These ladies are so very special, and that night was the ramp-up to a fantastic and all-too-fast weekend.
"Slow Cooker Cuban Lechón Asado," from Cory Fernandez of TheKitchn.com. [Published 10 December 2022]
"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]
"Mexican Chipotle Street Taco BBQ Sauce," a Roediger House original recipe. [First Made 08 May 2023]
"Cilantro Lime Sauce," from Alexa Blay of Key to My Lime. [Published 04 September 2019]
Mexican Coleslaw assembled using:
- Base Recipe: "Mexican Coleslaw," from Christin Mahrlig of SpicySouthernKitchen.com. [Published 08 August 2017]
- Seasoning Mix: "Homemade Chili and Taco Seasoning," from Jamie Lothridge of MyBakingAddiction.com. [Published 03 February 2011]
- Enhanced Sour Cream: "Easy Lime Crema," from Lisa Bryan of DownShiftology.com. [Published 22 April 2020]
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