Last Saturday the Roediger House was the scene of an all-day gathering of the most regular regulars, the usual suspects, and our marvelous crew of friends here in the Camel City, a birthday celebration that makes togetherness the natural choice. Since I was traveling right before that, and knowing what usually fares well with this bunch, the menu was centered on slow cooker Cuban Lechón Asado, a tender and flavorful version of pulled pork. I made a Mexican street taco barbecue sauce to mix into it and to add on to individual servings, plus there was that terrific avocado creamy lime sauce to slather on the homemade burger buns. We didn't futz around with other sides this time, although for those so persuaded they could have some chips on the side.
"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]
No comments:
Post a Comment