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. Print
10 oz pork rinds
3–4 cups cooked pulled pork
1/2 onion, sliced or chopped
3/4 cup sliced pickled jalapenos
Hardcore Carnivore Sweet BBQ seasoning
3/4 cup BBQ sauce
4–6 oz shredded Mexican-style cheese
1 fresh jalapeno, sliced
1 avocado, cubed
2–3 tablespoons of crema or sour cream
- On a half sheet pan, layer the pork rinds, then the pulled pork, onions, and pickled jalapenos. Season all over with Sweet BBQ rub. Spoon over BBQ sauce, then layer with cheese.
- Place under broiler for 3-5 minutes until the cheese is melted and the pork is heated.
- Layer with fresh sliced jalapeno, fresh avocado and drizzle with crema, then serve immediately.
- Prep Time:10 minutes
- Cook Time:5 minutes