Pork Rind Nachos
Yields: 12 Servings
  • 2 (3.25-ounce) bags pork rinds
  • 1 pound pulled smoked pork
  • 2 cups shredded Colby-Jack cheese blend
  • ½ cup sliced pickled jalapeños, drained
  • 1 cup Sweet and Sour Coleslaw (recipe follows)
  • ⅔ cup prepared barbecue sauce
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment.
  2. On baking sheet, arrange pork rinds in a single layer. Top with pork and cheese.
  3. Bake until cheese is melted, about 10 minutes. Top with jalapeño, Sweet and Sour Coleslaw, and barbecue sauce. Serve immediately.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/pork-rind-nachos/