Before the fall travel season kicked in (I'm actually in Georgia as this posts!), the selfish compulsion to squeeze in a few more dinners with dear friends was in control during my August break. That included the happy return of my UNC compadre Chris last Tuesday night. Given that his inaugural visit to the Roediger House last school year included a fine spread of Cuban pulled pork nachos, which I do believe he rather enjoyed, I thought he might like to try that pork situated in its primary role: boosted with Mexican chipotle street taco BBQ sauce on brioche buns smeared with creamy lime sauce, and suitably supplemented with the fresh zing of Mexican coleslaw. The simple joys of friends and colleagues having time together was certainly brought to the fore, and I was reminded again of why it remains vital in these trying times to stay connected with good people whenever possible.
"Slow Cooker Cuban Lechón Asado," from Cory Fernandez of TheKitchn.com. [Published 10 December 2022]
"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]
- "Two-Minute Mayonnaise," from J. Kenji López-Alt, culinary consultant with SeriousEats.com. [Updated 19 March 2025]
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