To continue my recipes from the Local Memphis Live TV segment on Tuesday, today I'm posting recipe #2: Pork Rind BBQ Nachos. This is a low carb version of the real thing. And I have to say, using pork rinds instead of tortillas may just give the original recipe a run for it's money. If you live in Memphis, you know that BBQ nachos are a staple around here. If you don't live in Memphis and you come to Memphis, the first thing you should eat is BBQ Nachos. I'm not joking. Do it.
This fun snack will always remind me of Redbirds and Grizzlies games. Yeah sure, we love watching the games, love the atmosphere, and love all the fun that comes along with the 'Birds and Grizz, but I have to admit, half the reason me and Tres go to the games are for the BBQ Nachos! We can't be in our seats for more than 5 minutes without getting an order of BBQ Nachos and a beer. It never fails and never will! Now we can make them at home -- low carb!
1 bag Rudolph's BBQ Pork Rinds
32 oz pulled pork (I like to use leftovers from sandwiches the night before or you can find it in the freezer section of your grocery store)
1 cup cheddar cheese - grated
1/2 cup (or more) BBQ sauce
1 jalapeño - chopped into rounds (optional)
Parsley - for garnish
On a large platter, spread out the pork rinds directly from the bag.
Top the rinds with the pulled pork, then the cheese, and finally the BBQ sauce (you can add as much or little of any of these as you like).
If you like a little spice, add the chopped jalapeño. Garnish with parsley.
CHEERS TO HAPPY EATING!!!