Pork Rind Nachos

Whether tailgating, hosting a casual backyard party, or looking for a simple weeknight dinner, these quick and easy nachos bring fun and flavor to any meal.

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.

Sweet and Sour Coleslaw
Yields: 3 Cups
  • 1 (10-ounce) bag angel hair coleslaw
  • ½ cup thinly sliced green bell pepper
  • ½ cup sliced red onion
  • ½ cup distilled white vinegar
  • ⅓ cup grated carrot
  • 3 tablespoons sugar
  • 2 tablespoons vegetable oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  1. In a large bowl, toss together all ingredients. Cover and refrigerate for at least 1 hour or up to 2 days.



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