Yield: 12 servings.
24 large whole lettuce leaves (butter, green or red leaf, or romaine)
4 cups shredded purple cabbage
4 red radishes, thinly sliced
2 large carrots, peeled and shredded
3 green onions, sliced
¼ cup vinegar-based barbecue sauce (Lynn likes Mossy’s Most Wanted from Carolina Beach)
3 tablespoons canola oil
2 to 2½ pounds shredded cooked pork
Fresh cilantro (for garnish)
Wash lettuce leaves and pat dry with paper towels. Set aside. In a large bowl, combine cabbage, radishes, carrots, and green onions. Pour barbecue sauce and canola oil over cabbage mixture and toss.
In a skillet, heat shredded pork for 2 minutes or until pork is heated through. Assemble lettuce wraps when ready to serve. Place 2 to 3 ounces of pork on each lettuce cup. Top with purple cabbage slaw and garnish with fresh cilantro.
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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
