My dearest crockpot, before we even moved to Santiago, I asked about you in Chilean expat forums. I knew if we were going to be adventuring all day, we’d need to come home to meals warm and ready. You, my friend, were just that.
I found you on the blessed Gringos in Chile Whatsapp group. A lady was returning back to The States and selling you for $20 CLP. Mark and I both agree you were the best $20 CLP we spent. Black beans and rice, NC BBQ Pork, Chicken with Frank’s Red Hot or BBQ sauce, caramelized onions, you did it all. You made the weird Chilean meat edible, and we were grateful.
You died in Coyhaique after traveling most of Carretera Austral with us. You only had one more stop to go. The NC BBQ Pork I made for Mark for Valentines Day, your last love song. Thank you for feeding us after long hikes and cold swims. Thank you for making our lodging smell like home when we walked through the door. Thank you helping ease our adjustment.
NC BBQ PORK Recipe
- Pork loin/rump/anything with a touch of fat on it
- 2 cups apple cider vinegar
- 2 table spoons brown sugar
- 1 teaspoon paprika(or merkin), garlic power, cayanne pepper, salt, black pepper, and red pepper flakes
- 2 table spoons ketchup or bbq sauce
Dump everything in your crock pot and cook on low for 6 hours or high for 4 hours. Shred with fork and set to warm until ready to serve. You can take it out and spread it on a sheet pan and broil it if you want it a little crispy, but we usually don’t do that.