Pork Rind Nachos with Carnitas
These pork rind nachos are layered with juicy pork carnitas, nacho cheese sauce, cilantro, and crunchy radish coins. These are my new favorite thing to make with leftover carnitas!
Before I get to the pork rind nachos, can we talk about fidget spinners for a sec? I’m seriously about to lose my mind because that is all my 8 year old talks about! I have started calling fidget spinner the new “F” word. I yell at my kid “Stop saying the F word!” I love him to pieces but I think I am going to freakin lose it!
Surely I am not the only mom with this problem. Please tell me I am not alone here! We have bought 4 so far because the dumb things keep breaking…which is probably due to them constantly being dropped on the floor.
I’m glad I could get that off my chest. On to the pork rind nachos. I need nachos in my life to comfort me in this time of fidget spinner rage. I am also comforted by the fact that I wasn’t a mom when Tamagotchis were popular.
To make these pork rind nachos, I used the leftover pork carnitas that I made last week. Using those carnitas really made this dinner come together in a snap! If you don’t have leftover pork carnitas laying around in the fridge, you could definitely use shredded chicken, ground beef, or any meat you like!
To liven up the carnitas, I crisped them up in a cast iron skillet with a little avocado oil. Those brown bits on the meat give so much flavor! Excuse my Bugs Bunny bandaid. I was in a cheese grating accident.
Now I am fully aware that my last 4 recipes contain some form of pork. I promise I will not post another pork recipe for a month … Scouts honor!
Here is a quick video showing how easy these are to throw together!
These pork rind nachos are my favorite thing to make with leftover pork carnitas. Top them with lots of cheese sauce and cilantro to make them extra delicious!
- 3 oz Bag Pork Rinds
- 2 tbsp Avocado Oil, or your favorite cooking fat
- 2 cups Leftover Pork Carnitas
- 2 oz Cream Cheese
- 1/3 cup Heavy Cream
- 1 cup Mild Cheddar Cheese grated
- Pinch of salt
- 1/4 tsp Cumin
- 1/4 tsp Chili Powder
- Sliced radish and chopped cilantro for garnish
Heat Avocado oil In a cast iron skillet over medium high. Add carnitas and fry until the carnitas start to become brown and crispy. Remove from heat and set aside.
In a small saucepan over medium, melt the cream cheese with the heavy cream. Remove from heat and add the cheddar cheese, cumin, chili powder, and salt. Stir until cheese melts. Remove from heat and set aside.
Pour the bag of pork rinds in a baking sheet, pizza pan, or serving platter. Evenly distribute the carnitas on the pork rinds. Pour the cheese sauce over the pork rinds and carnitas. Garnish with radish coins and chopped cilantro.
If the cheese sauce seems too thick, return the pan to medium-low heat and add a couple of tablespoons of milk. Whisk to combine. You could add any garnish you like to these nachos to make them your own. Avocado, jalapeno, tomatoes, etc.