Loaded Pulled Pork Skins Recipe

Heat oil

Pour 1 cup neutral oil into a heavy skillet or shallow pan to a depth of about 1/4 inch. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of pork rind sizzles immediately.

Fry pork rinds

Working in batches, add pork rinds to the hot oil (do not overcrowd). They will puff and crisp quickly — 15–45 seconds. Use tongs to flip if needed so they puff evenly. Remove with a slotted spoon to a paper towel-lined tray.

Season

While still hot, sprinkle the pork skins with kosher salt. Let cool to room temperature so they become fully crisp. Reserve on a large platter for assembly.

If your pulled pork is cold, reheat gently in a skillet over medium heat with a splash of water or a few tablespoons of BBQ sauce to loosen. Add 1 cup barbecue sauce, smoked paprika and black pepper. Stir and cook until the pork is hot and saucy, 4–6 minutes. Keep warm.

Make roux

In a small saucepan over medium heat, melt 2 tbs butter. Add 2 tbs flour and whisk continuously for 1–2 minutes to cook the raw flour taste; do not brown.

Add milk

Slowly whisk in 1 cup whole milk until smooth. Continue to cook, whisking, until the mixture thickens and coats the back of a spoon, about 3–5 minutes.

Finish cheese sauce

Lower heat to low. Stir in 1 cup grated cheddar, 2 tbs cream cheese, 1 tsp mustard, 1 tsp hot sauce and 1/2 tsp salt. Stir until fully melted and smooth. Taste and adjust seasoning. Keep warm on the lowest heat, stirring occasionally so it doesn't skin over.

Lay out the cooled crispy pork skins on a serving platter or divide between 4 plates.

Spoon a generous tablespoon of warm sauced pulled pork onto each pork skin. Distribute the 2 cups of pulled pork across the skins so each has a good bite.

Drizzle 1–2 tbs of the warm cheesy sauce over each piled pork skin (or spoon as much as you like). Work quickly so the pork skins remain crisp — the sauce will soften them slightly, which is desired for a loaded bite.

Top each with pickled jalapeño slices, a sprinkle of crumbled bacon, a scattering of sliced scallions and optional crumbled cotija or feta for brightness.

Serve immediately with lime wedges on the side for squeezing over the tops just before eating.