BBQ Nachos are a Memphis staple—especially during Redbirds season, Father’s Day, and summer festivals. Here’s a way to make them at home while cutting the carbs. Replacing chips with pork rinds and getting premade pulled pork from your favorite barbeque restaurant or in the freezer section of the grocery store means you have yourself a simple, delicious meal or snack.
2 (5 oz) bags BBQ pork rinds
6 cups of your favorite local pulled pork – warmed
8 oz grated cheddar cheese
1 cup barbecue sauce
2 jalapeños – sliced into rounds (optional)
Spread out the pork rinds on a large platter. Top them evenly with warmed pulled pork. Sprinkle on the cheese and drizzle the barbecue sauce evenly over the top. Add as much or little of these as you like! For a little spice, add sliced jalapeños. Serve family style immediately so the rinds stay crispy.
Andrea LeTard is the creator and author of Andrea’s Cooktales, an heirloom cookbook being released Spring 2018. She is also a personal chef, small party caterer, and cooking instructor. Andrea has been featured on Cooking Channel, Today Show, and Local Memphis Live. She was chosen as a Top 100 Contestant on MasterChef Season 6. Her recipes are “next-generation southern”—fun and fundamentally southern with a modern twist. Follow Andrea on Facebook, Instagram (@andreas_cooktales), and her video blog series at Andreascooktales.com.