‘Loaded Pork Skin Nachos’ Is the Decadent Snack You Deserve
It’s nacho ordinary pig-out.
Legendary barbecue pitmaster Rodney Scott’s new book, Rodney Scott’s World of BBQ, is packed with meat-tastic recipes. But perhaps none are as intriguing as the James Beard award-winning South Carolina chef’s signature Pork Skin “Nachos”, which he explains how to make below.
“I know you’ve had fried tortilla chips with cheese and hot peppers,” Scott writes. “And I know you’ve had stuffed potato skins. But believe me, pork skin nachos are on another level. These are as rich as can be, but worth every calorie.”
Pork Skin “Nachos”
3 ounces pork skins
(1 medium bag)
¼ cup grated cheddar cheese
½ cup shredded or chopped barbecued pork (or any other smoked meat), warmed through
¼ cup Kathy’s Sweet Sauce or Rodney’s White Barbecue Sauce
1 tablespoon Crispy Bacon Bits
2 tablespoons thinly sliced scallion (white and green parts)
2 heaping tablespoons sour cream
Position a rack in the center of the oven and preheat the oven to 425°F.
Arrange the pork skins on a sheet pan large enough to hold them and top with the cheddar and the meat.
Transfer to the oven for just long enough to melt the cheese, 5 to 7 minutes.
Remove from the oven and top with the sauce, bacon bits, scallions, and sour cream.