The irresistible temptation to grab a Boston Butt pork shoulder when the per-pound price is 99 cents usually means there's going to be some form of pulled pork served for a gathering of the usual suspects. That's the story of Labor Day (and the first day of September), when Amy and Kristen and Gern and Mookie were here for a nice holiday hang. Our central cast member was Cuban Lechón Asado. The slow-cooker helps take the prep pressure off (it's almost like it's an un-pressure-cooker), and I also got a lot of other little prep steps done the day before.
We do like to go whole hog where the fixins are concerned, so yep: there was homemade Mexican chipotle street taco BBQ sauce, Mexican coleslaw, and the lovely avocado lime sauce to schmear on the buns. I'll catch myself sometimes thinking with a modest bit of surprise: Wow! I made that!
September’s first day started exceptionally pleasant but cool, with temps at dawn having dipped into the upper 50s at this downtown domicile.
The peaceful quiet of early morning coffee time held all things in a calming hand, empty streets and clear skies and light breezes and a few sonically hopeful lovelorn cicadas.
"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]
- Add-In Ideas: "Mexican Coleslaw with Spicy Lime Vinaigrette," from princessmommie on Food.com. [Printed 10 August 2018 from GeniusKitchen.com]
- Seasoning Mix: "Homemade Chili and Taco Seasoning," from Jamie Lothridge of MyBakingAddiction.com. [Published 03 February 2011]
No comments:
Post a Comment