Double the pig, double the flavor. Ditch the chips and go whole hog by using crunchy chicharron pork rinds for you nachos instead.
The tray is always quickly devoured when I make these pork rind nachos. You can of course use any meat you want, or even sub with generous spoonfuls of refried beans, but I think it tastes best with chunk pieces of pulled pork scattered through the platter. To keep the flavors popping, I also split up the toppings into cooked and fresh – layering some on after the broiling step.