Pork Rind Nachos Recipe

Season and sear

Pat the pork shoulder dry. Mix salt, pepper, smoked paprika, garlic powder, and onion powder and rub evenly over the pork. Heat 1 tablespoon olive oil in a heavy skillet over medium-high heat. Sear the pork 2–3 minutes per side until browned.

Braise

Transfer seared pork to a small Dutch oven or slow cooker. Add 1/2 cup water or chicken broth and 1/2 cup BBQ sauce. Cover and cook: slow cooker on low for 6–8 hours or in a 300°F (150°C) oven for 3–4 hours, until the meat is fall-apart tender.

Shred

Remove pork, let rest 10 minutes, then shred with two forks or meat claws. Mix shredded pork with reserved cooking juices and additional BBQ sauce to taste (about 1/4–1/2 cup). Keep warm.

Place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan, bring apple cider vinegar, water, sugar, and 1/2 tsp salt to a simmer just until sugar dissolves. Pour the hot brine over onions, press to submerge, and let cool to room temperature. Use after 30 minutes for quick-pickled flavor, or refrigerate at least 2 hours for milder bite. Store in fridge up to 2 weeks.

Preheat oven to 400°F (200°C). Place bacon on a wire rack set over a rimmed baking sheet and bake 12–18 minutes until crisp (time depends on thickness). Alternatively, pan-fry until crisp. Transfer to paper towels to drain, then roughly chop or crumble.

Make roux

In a medium saucepan over medium heat, melt 2 tbsp butter. Whisk in 2 tbsp flour and cook 1–2 minutes, whisking, until mixture is bubbly and pale golden (do not brown).

Finish sauce

Slowly whisk in 1 cup whole milk and bring to a gentle simmer, whisking until smooth and slightly thickened (2–3 minutes). Remove from heat and whisk in shredded cheddar and monterey jack in small handfuls until fully melted and smooth. Stir in 1/2 tsp yellow mustard, 1/4 tsp hot sauce, 1/4 tsp salt, and a pinch of black pepper. If sauce is too thick, thin with 1–2 tbsp milk. Keep warm over lowest heat, stirring occasionally.

Arrange 6 cups pork rinds in an even layer on a large, oven-safe platter or serving board. Distribute warm pulled pork evenly over the pork rinds (about 1.5 lbs cooked shredded pork).

Drizzle 1 cup (or to taste) warm cheese sauce over the pork and pork rinds, aiming for even coverage but avoiding saturating the rinds. Scatter chopped bacon over the top.

Top with pickled red onions to taste (about half of the jar or 1/2 cup), and thinly sliced fresh jalapeños. Sprinkle chopped cilantro and optional pickled jalapeños. Add crumbled cotija and dollops of sour cream if using.

Serve immediately with lime wedges for squeezing. To refresh after sitting: rewarm shredded pork and cheese sauce separately and drizzle again so pork rinds stay relatively crisp.