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If you love nachos, you might want to try this recipe in honor of National BBQ Month.
“I know you’ve had fried tortillas with cheese and hot peppers. And I know you’ve had stuffed potato skins,” writes James Beard Award-winning pitmaster Rodney Scott in “Rodney Scott’s World of BBQ: Every Day Is a Good Day: A Cookbook”, which was published in 2021. “But believe me, pork skin nachos are on another level. They’re as rich as they come, but worth every calorie.”
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Scott’s recipe below makes pork skins even better with the addition of a homemade sweet sauce.
Rodney Scott’s World of BBQ Loaded Pork Skin Nachos
Makes 4-6 servings
Preparation time: 10 minutes
Cooking time: 7 minutes
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For the loaded pork skin nachos:
3 ounces pork skins (1 medium bag)
1⁄4 cup grated cheddar cheese
1⁄2 cup shredded or ground grilled pork (or other smoked meat), warmed
1⁄4 cup Kathy’s sweet sauce
1 tbsp bacon bits
2 tablespoons thinly sliced shallot (white and green parts)
2 heaping tablespoons of sour cream
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1. Place a rack in the center of the oven and preheat the oven to 425°F.
2. Arrange the pork skins on a baking sheet large enough to hold them and garnish with the cheddar and meat. Place in the oven just long enough to melt the cheese, 5 to 7 minutes.
3. Remove from oven and top with sauce, bacon bits, green onions and sour cream. Serve hot.
For Kathy’s sweet sauce:
Makes 2 ½ cups
Preparation time: 5 minutes
Cooking time: 10 minutes
2 cups of ketchup
½ cup apple cider vinegar
4 ½ tablespoons granulated sugar
2 tbsp plus 1 tsp brown sugar
1 tablespoon hot sauce (preferably Texas Pete)
1½ teaspoons freshly ground black pepper
1 teaspoon Diamond Crystal kosher salt
1 ⅛ teaspoons mustard powder
1 ⅛ teaspoons red pepper flakes
½ teaspoon chilli powder
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In a medium saucepan, combine the ketchup, vinegar, both sugars, hot sauce, black pepper, salt, mustard powder, chili flakes and chili powder. Cook over medium heat, stirring frequently to prevent the sauce from sticking to the bottom of the pan, until the sugars are melted and the sauce is smooth, about 10 minutes. Cool the sauce to room temperature and refrigerate in an airtight container for up to 3 days.
This original recipe is taken from the cookbook “Rodney Scott’s World of BBQ: Every Day Is a Good Day: A Cookbook”, which was published by Clarkson Potter, an imprint of Penguin Random House, and was shared with Fox News Digital . Scott is also the founder of Rodney Scott’s Whole Hog BBQ (rodneyscottsbbq.com), with locations in South Carolina, Alabama and Georgia.
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