Real, slow-cooked barbecue takes time, but this dish is truly worth it. Just pile the succulent meat on bolillos or other small rolls that they've smeared with mayonnaise, then top with queso fresco, avocado slices, and a squeeze of lime. We also like layering the sandwiches with Chipotle Coleslaw. Prep and Cook Time: 5 to 7 hours, plus at least 8 hours to marinate. Notes: While true barbecue is often cooked at temperatures as low as 175°, we found it more manageable to maintain a temperature between 250° and 300° on our home-style grills. Because it's hard to gauge such low temperatures with the hand test, we use an instant-read thermometer (choose a heatproof model that reads up to at least 400°) to monitor the temperature of the grill. Achiote paste is made from ground achiote seeds (also called annatto), vinegar, salt, and spices; it's often sold in bar form. Queso fresco is a fresh Mexican cheese. Look for both of these in Latin markets and the Latin foods aisle of large supermarkets.