Pork Rind Nachos w Pulled Pork

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.

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Pork Rind Nachos w Pulled Pork

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  • Author: Jess Pryles
  • Total Time: 15 minutes
  • Yield: served 6-8 1x



10 oz pork rinds
34 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
46 oz shredded Mexican-style cheese
1 fresh jalapeno, sliced
1 avocado, cubed
23 tablespoons of crema or sour cream


  1. 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.
  2. Place under broiler for 3-5 minutes until the cheese is melted and the pork is heated.
  3. Layer with fresh sliced jalapeno, fresh avocado and drizzle with crema, then serve immediately.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Method: broil

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