Min’s uncle Mike and aunt Mary of Belen, New Mexico, spend their free time on the banks of the Rio Grande in the little resort town of Truth or Consequences. The town’s name change from Hot Springs occurred back in 1950 when Ralph Edwards, host of the popular radio show, announced that, to celebrate the show’s tenth anniversary, Truth or Consequences would broadcast from the first town to rename itself after the show. Forward-thinking civic leaders jumped at the opportunity for free publicity and to instantly differentiate their town from the hundreds of other Hot Springs across the country. The name change vote passed and Ralph Edwards became a town hero. Now, everybody just calls it T or C for short. After a day relaxing with high-speed toys on the nearby Elephant Butte Reservoir, Mike and Mary regularly welcome a brood of sunburnt kids and friends with a patio barbecue. Elaborate cooking is the last thing on anyone’s mind. This throw-it-all-in-the-slow-cooker chili pork barbecue (or try it with beef chuck roast) lets Mary have as much fun as the rest of the gang. Serve the meat with warm tortillas, guacamole, shredded lettuce, onions, and plenty of Pecos Pintos (page 147).
Recipe information
Yield
makes 12 to 14 servings
Ingredients
Preparation
Step 1
COMBINE all the ingredients in a large slow cooker (at least 6 quarts) and stir until well blended.
Step 2
COVER and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190°F.
Step 3
USE tongs to serve the meat right out of the slow cooker.
