This recipe represents the height of my culinary success. Daniel and I finally mastered a knock-off version of the incredible (and locally famous) pork nachos served at the Raleigh Times Bar. This recipe was stupid easy, and we ended up with a huge amount of leftover pork which we've been eating on tacos and nachos for a week now. Still not tired of this pork!
Raleigh Times Pork
One big fat pork tenderloin
Three bell peppers (we use red, yellow & orange)
One yellow onion
One jalapeño
Spice rub (cumin, red pepper, black pepper, paprika, salt)
2-3 ounces white vinegar
Rub down the pork with a generous helping of the spice rub. Chop the peppers and onion and drop them into a crockpot or slow cooker. Place the meat on top and cook on low for eight to ten hours. About an hour before the meat is done it should shred easily with a fork. Shred the meat, add the vinegar and stir in the vegetables. Cook for one more hour. Serve on tacos or nachos or any way you like!
Oh my gosh, this is so great. I stumbled across this while looking for a recipe for their black bean nachos, which I haven't had since my college days. But these just might have to do!
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