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Three Little Pig Bacon, Pulled Pork, & Pork Rind Nachos

Someone poked fun at me that I said I may or may not drink for the Super Bowl. I’m sorry if I take my love of finger food that seriously. He just doesn’t understand what it’s like to be in a relationship with good food.

I mean, when I got this note, the answer was clear to me.

I friggin’ love nachos.

Especially Three Little Pigs pork rind nachos. Yup, totally over the top. This ridiculous food porn-esque sports dish is called the Three Little Pigs, because of the three pork ingredients: Pork rinds (in place of tortilla chips), pulled pork, and bacon. I guess the pulled pork and bacon replaces the lettuce and tomato? Who cares. It’s damn good.

I wish I was genius enough to come up with the concept, but alas, I was awed by this photo I saw here. They apparently make it at Soldier Field and I am jealous. Being that I was too lazy to book a flight to Chicago, I decided to create the recipe for us sad losers who live elsewhere.

I like pork rind nachos and pork rind nachos like me.

Ingredients for Three Little Pig Bacon, Pulled Pork, & Pork Rind Nachos

Pulled pork
Hickory smoked bacon, 1/2 lb
Sliced jalapeños
1-2 bags pork rinds
2 T
2 T butter
2 T flour
1/2 tsp minced garlic
1/2 cup reduced fat milk
1/2- 2 1/2 cups shredded cheese
2-3 teaspoons of diced green chiles (canned or fresh)
1/4 tsp onion powder
1/8 tsp cumin

Suggested Tools
Football helmet snack bowl
KitchenAid food processor
Crock Pot (for pulled pork)
Baking sheet
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Begin making your three little pig pork rind nachos by prepping your pork toppings.

Prepare 1 Fine Cookie crock pot pulled pork recipe. (Or with your smoker)

Make your bacon bits by placing thick-sliced bacon strip on an aluminum foil-lined baking sheet. Place in cold oven, and set to 385 degrees. Bake for about 17 minutes (times will slightly vary based on differing ovens), then remove and cool.

Drain oil on paper towels.

Chop bacon and slice jalapeños.

Now for the cheese queso sauce for your pork rind nachos.

Shred cheese in a food processor. There is a shredding disk you place on top of the bowl before attaching cover. You need about 2 cups or more of shredded cheese.

You will want to first make a roux, which is a thickening agent for your cheese sauce. This consists of butter and flour. Melt 2 tablespoons of butter on low. Whisk in 2 tablespoons of flour.

Once combined, add minced garlic. After about 20 seconds, pour in milk and whisk. When roux is incorporated into the milk, add about 1/4 cup of shredded cheese. Whisk until soft and melting.  Continue to add 1/4 cup at a time, whisking and melting cheese. I added about 2 cups worth until it became a cheesy sauce. Towards the end I added pinches of cheese at a time, so as not to add too much and cross the line from sauce to thick goop.

As soon as it appears to be ready, quickly mix in diced green chiles, onion powder and cumin.

Tips for making cheese sauce:

– Once the milk is added you should be whisking constantly. You don’t need to exhaust your arm, just keep the cheese and milk moving around.

- Whatever you do, avoid overheating. This is not something you can just leave sitting on the stove and just walk away.

- The cheese will thicken once removed from heat, so you want to add enough cheese to make it thick, but still slightly runny. 

- Not medium low heat… LOW heat. Keep it on low. Cheese can be very cranky. Don’t piss it off.

Remove from heat. Pour pork rinds into bowl. Spoon on sauce. Spread pulled pork, bacon and jalapeños over cheese. Repeat as necessary.

I will (hopefully)  be watching my team win, smashing this into my face, and laughing at everyone else crying over their tortilla chips and fake cheese.

Three Little Pig Pork rind nachos are worth the commitment.

Stay tuned for a post on how to make your very own Super Bowl helmet snack bowl:

Do people say pimped out anymore? Or is it swag? I don’t know. It’s just cool looking. Go with it.

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