Pork Rind Tacos Recipes

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CRAVE-WORTHY GROUND PORK TACOS



Crave-Worthy Ground Pork Tacos image

Thanks to ground pork, these easy pork tacos come together fast. We highly recommend making your own taco seasoning with chili powder, cumin, smoked paprika, coriander and cayenne pepper. If you're using store-bought taco mix, watch out for adding additional salt. Often the store-bought packages already have salt added so you might not need to add any additional salt.

Provided by Adam and Joanne Gallagher

Categories     Dinner

Time 25m

Yield Makes 8 (6-inch) tacos

Number Of Ingredients 12

1 teaspoon olive oil
1 pound ground pork or bulk ground sausage
1 to 2 tablespoons taco seasoning, see our homemade taco seasoning
1/4 cup broth or more as needed (can substitute water)
Salt to taste 8 (6-inch) tortillas
Shredded cabbage, see notes
1 large avocado, pitted and mashed
2 tablespoons sour cream, see notes
Pickled onions, see our pickled onions recipe
Pico de gallo, see our pico de gallo recipe
Tomatillo salsa, see our roasted tomatillo salsa recipe
Lime, quartered

Steps:

  • Heat a wide skillet over medium heat then add the oil. When the oil is hot, press the pork down into the pan, spreading it out as thin as you can so that it browns evenly on one side, about 5 minutes.
  • When it begins to brown on one side, use a wooden spoon to break the pork up into small crumbles. Continue to cook until browned on all sides, about 3 minutes.
  • Toss 1 tablespoon of the taco seasoning with the pork. Taste a small crumble to see if it needs more seasoning and adjust from there - when using our homemade taco seasoning mix, we use 2 tablespoons.
  • Stir in the water and let it come to a simmer. The mixture will thicken and coat the pork. Season with a pinch or two of salt (if you are using packaged seasoning, it may already have salt added).
  • Wrap tortillas, in two stacks, with aluminum foil. Place into the oven for 10 to 15 minutes, or until heated through. Fill each warmed tortilla with pork and your favorite toppings. We particularly love these with mashed avocado spread onto the bottom of each tortilla then topped with pork, cabbage, pickled onions and sour cream.

Nutrition Facts : ServingSize 1 taco, Calories 264, Protein 16 g, Carbohydrate 14 g, Fiber 3 g, Sugar 1 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 55 mg, Sodium 385 mg

DEE'S ROAST PORK FOR TACOS



Dee's Roast Pork for Tacos image

This is a dish that will make your tongue jump out of your mouth, slap you in the face, and say 'Oh yeah'. Put meat and maybe some Pico De Gallo or salsa into warm tortillas to make tacos.

Provided by RMARMOLEJO

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h15m

Yield 12

Number Of Ingredients 7

4 pounds pork shoulder roast
2 (4 ounce) cans diced green chilies, drained
¼ cup chili powder
1 teaspoon dried oregano
1 teaspoon taco seasoning
2 teaspoons minced garlic
1 ½ teaspoons salt, or to taste

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Place the roast on top of a large piece of aluminum foil. In a small bowl, stir together the green chiles, chili powder, oregano, taco seasoning and garlic. Rub onto the roast. Wrap foil around the roast so that it is completely covered, using additional aluminum foil if necessary. Place on top of a roasting rack in a baking dish, or place a cookie sheet on an oven rack below to catch any leaks.
  • Roast the meat for 3 1/2 to 4 hours in the preheated oven, until falling apart. Cook to at least 145 degrees F (63 degrees C). Remove from the oven, and shred into small pieces using two forks. Season with salt to taste.

Nutrition Facts : Calories 207.1 calories, Carbohydrate 2.8 g, Cholesterol 59.5 mg, Fat 14.6 g, Fiber 1.2 g, Protein 15.9 g, SaturatedFat 5.3 g, Sodium 599.6 mg, Sugar 0.8 g

CHICHARRONES TACOS



Chicharrones Tacos image

A wildly popular Latin snack food throughout the Americas, chicharrones are made from pork belly that has been cooked for a long time with the skin on, and contains a little meat (what we think of as pork rinds in the United States). Though usually eaten as a crispy snack, they also make a tasty taco filling when heated in a sauce until softened and chewy. The most unusual chicharrones are those made from the whole pork skin fried in one piece-they're about four feet long by two feet wide and resemble some dried prehistoric animal. You'll see them for sale on weekends along the highways in areas of Mexico where there are a lot of pigs, sometimes next to a huge pot of pork fat boiling over an open fire. They're almost always made to order; you stop and buy a piece or buy the whole thing. I'm guessing you only see them by the highways because they are so enormous you need a car or pickup truck to get one home.

Categories     Sauce     Pork     Side     Kosher

Yield makes 10 tacos

Number Of Ingredients 5

2 pounds pork belly fat, cut into 1 by 1 by 2-inch pieces
1 tablespoon kosher salt
1 1/2 cups Tomatillo-Blackened Serrano Chile Salsa (page 135)
10 (5 1/2-inch) soft white corn tortillas (page 13), for serving
Garnish: Pickled jalapeño rings, chopped fresh cilantro leaves

Steps:

  • In a large, heavy skillet, add the pork fat and salt and cook over low heat until the pork has fully rendered its fat and the pieces are puffed and airy, about 40 minutes. Transfer the chicharrones to a large saucepan, add the tomatillo salsa, and cook on medium-high heat until the sauce is almost dried up and coats the chicharrones, about 9 minutes.
  • Remove from the heat and serve immediately, or keep warm in the pan until ready to serve.
  • To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with garnish and salsa. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with garnish and salsa, fold, and eat right away.

SHREDDED PORK TACOS



Shredded Pork Tacos image

These slow-cooked pork tacos are bound to be a Sunday-night favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 3h45m

Number Of Ingredients 15

1 tablespoon olive oil
1 large onion, chopped
6 cloves garlic, minced
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
2 bay leaves
Coarse salt and ground pepper
3 tablespoons tomato paste
1 (3-pound) boneless pork shoulder, cut in half lengthwise
1 can (28 ounces) whole tomatoes in juice
1 large chipotle chile in adobo sauce (from a small can), minced (about 4 teaspoons)
16 (6-inch) toasted corn tortillas
1 cup crumbled queso fresco, feta, or goat cheese
1 cup fresh cilantro leaves
Crunchy Slaw with Radishes, optional

Steps:

  • In a large (5-quart) heavy pot, heat oil over medium. Add onion, garlic, thyme, oregano, and bay leaves; season with salt and pepper. Cook until onion has softened, about 5 minutes. Stir in tomato paste. Add pork, tomatoes (breaking them up) and their juice, chipotle, and 1 cup water. Bring to a boil. Reduce heat; cover and simmer until meat is very tender, 2 to 2 1/2 hours. Discard bay leaves.
  • Using tongs, transfer meat to a large bowl; shred with two forks, discarding any large pieces of fat or gristle. Return meat to pan, and simmer until sauce is thick, 30 to 45 minutes more. Season, if necessary, with salt and pepper. Proceed to next step, or cover and refrigerate, up to 1 day.
  • Spoon pork and sauce into toasted tortillas, using 2 tortillas for each serving; top with queso fresco and cilantro. Serve with Crunchy Slaw with Radishes, if desired.

Nutrition Facts : Calories 464 g, Fat 20 g, Fiber 4 g, Protein 40 g

PORK RIND TACOS



Pork Rind Tacos image

Make and share this Pork Rind Tacos recipe from Food.com.

Provided by pebbles4ann

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

5 ounces unsalted pork rinds
1/4 cup onion (chopped)
1/2 cup tomatoes (chopped)
1/4 cup cilantro (chopped)
2 roasted green chilies (peeled)
2 tablespoons cider vinegar
1 cup water
salt
pepper
garlic
16 corn tortillas

Steps:

  • Break up rinds. If you are using salted pork rinds, mix them with water. Bring to a boil, and drain. If unsalted, skip this step. Combine rinds, onion, tomato, cilantro, chilies, vinegar, and 1 cup water. Season to your liking. Bring to a boil, then simmer 10 - 15 minutes. Heat corn tortillas on a griddle. Fill with mixture and serve.

Nutrition Facts : Calories 228.3, Fat 2.8, SaturatedFat 0.5, Sodium 48.2, Carbohydrate 47, Fiber 6.8, Sugar 3, Protein 6.2

BRAISED PORK TACOS



Braised Pork Tacos image

Provided by Tyler Florence

Categories     main-dish

Time 2h30m

Yield about 24 tacos

Number Of Ingredients 29

2 ancho chiles
2 dried chipotle chiles
3 tablespoons extra-virgin olive oil
1 (3 to 5 pound) bone-in pork shoulder
Salt and pepper
2 onions, chopped
1 red bell pepper, seeded and chopped
4 cloves garlic, chopped
1 tablespoon ground cumin
4 sprigs thyme
1 bay leaf
1 (28-ounce) can whole tomatoes, drained and hand crushed
1 orange, halved
1 lime, halved
Corn tortillas, recipe follows
Avocado, sliced thin, for garnish
Radishes, sliced thin, for garnish
Tomatillo Salsa Verde, for garnish, recipe follows
4 cups masa harina
1 teaspoon salt
2 cups warm water
2 teaspoons honey
1 pound tomatillos, husked and rinsed
1 jalapeno, stemmed
1 small Spanish onion, quartered
3 garlic cloves
1 tablespoon kosher salt
1/2 bunch fresh cilantro leaves, coarsely chopped
1 lime, juiced

Steps:

  • Put the chiles into a small bowl and cover with hot water; set aside. In a large heavy bottomed pan with a tight fitting lid, heat 3 tablespoons olive oil. Generously season the pork with salt and pepper. Brown the meat well on both sides, about 5 minutes per side; remove the meat and set aside. Add the onion, pepper, garlic, cumin, thyme, and bay leaf; fry until softened, about 5 minutes, scraping up the browned bits in the pan. Stem and seed the soaked chiles reserving the soaking liquid; hand tear them into the pot. Return the meat to the pan along with any accumulated juices. Top the meat with the tomatoes. Pour in the chili soaking liquid, straining out any seeds, until it almost covers the meat; add water if you need more liquid. Squeeze the orange and lime juices into the pot and add the rinds. Bring the liquid to a boil, reduce the heat, cover, and simmer for about 1 1/2 hours, or until the pork is very tender. Remove the meat to a platter and cover to keep warm. Strain the braising liquid and reserve.
  • Shred the pork. Add some of the reserved braising liquid if the meat is dry. Take a tortilla and place about 2 tablespoons of the mixture on top. Garnish with the avocado, radishes, and Salsa Verde; fold the sides up and serve.
  • Put the masa harina in a bowl and mix in the salt. Add about 1 cup warm water and mix with your hands; add more water as needed until the dough comes together. Knead for a few minutes to smooth the dough out. The dough should be firm and springy and should not stick to your hands. Test by forming a small disk, if it cracks around the edges you need more water.
  • Place a piece of heavy plastic (like from a garbage bag) onto a tortilla press. Form a 1 1/2-inch ball of dough and place it in the center of the press. Top with another piece of plastic, close the press, and push the lever down to form the tortilla. (Alternately, the dough balls can be rolled between plastic sheets with a rolling pin.) Open the press and remove the top layer of plastic. Carefully peel the tortilla off the bottom plastic and place it onto a hot, ungreased cast iron skillet; cook for about 1 to 2 minutes per side. Remove the tortilla and place it on a clean tea towel; keep it covered to keep it soft and pliable. Continue until you have used up all the dough.
  • Yield: 20 (6-inch) tortillas
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Bring a pot of water to a boil and add the tomatillos, jalapeno, onion, garlic, and 1 tablespoon salt. Reduce the heat and simmer gently for 5 to 10 minutes until the tomatillos are soft but have not burst. Add the cooked vegetables to a blender with the cilantro leaves and lime juice. Pour in 1/4 cup of the reserved cooking liquid and process to a coarse puree. Taste and adjust seasoning with more cilantro, lime juice, or salt.
  • Yield: 2 cups

PORK RIND NACHOS



Pork Rind Nachos image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 11

Canola oil, for frying
6 ounces uncooked pork rinds (or pre-cooked store-bought), chopped
8 ounces 80/20 ground beef
3 ounces dry taco seasoning
6 ounces Mexican blend cheese
3 ounces chopped iceberg lettuce
1 ounce diced jalapeños, fresh or canned with seeds
1 ounce diced onions
1 ounce diced tomatoes
2 ounces sour cream
3 ounces salsa

Steps:

  • Turn a deep fryer to 350 degrees F. When the fryer reaches 350 degrees, place a handful of uncooked pork rinds into the hot oil. Allow the rinds to cook and expand in the oil for 3 to 5 minutes. Don't overcook or the rinds will become tough. (If you don't have a fryer, you can substitute pre-cooked store-bought pork rinds.)
  • Place the beef into a hot fry pan. Lightly mix the beef with half of the taco seasoning and fry and chop into smaller pieces until the beef is fully cooked.
  • Find a round 9-inch plate and place the lightly crisped pork rinds onto the plate. Sprinkle the rinds with the remaining taco seasoning. Then top the rinds with the cooked and drained taco meat pieces. Put on the Mexican cheese. Place the plate into the microwave for 2 minutes to melt the cheese. Remove the nachos from the microwave and the top with lettuce, jalapeños, onions and tomatoes. Serve with a side of sour cream and your favorite salsa.

SLOW-ROASTED PORK FOR TACOS



Slow-Roasted Pork for Tacos image

To make tacos for a crowd, you can't do better than to begin with slow-roasted pork, scented with cumin and coriander, garlic and red pepper. Use shoulder or butt meat and you won't go wrong, as the high fat content makes the meat self-basting. Slow, indirect grilling is ideal, but you don't lose much by cooking the pork in the oven, using moderate heat. Shred and serve on warm tortillas.

Provided by Mark Bittman

Categories     dinner, main course

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 10

10 cloves garlic, peeled
2 pounds pork shoulder, preferably boneless and in one piece
1/2 teaspoon peppercorns
1 teaspoon fresh oregano (or use dried Mexican oregano)
1 teaspoon cumin seeds
1 inch cinnamon stick
1 teaspoon coriander seed
1 teaspoon salt
2 tablespoons fresh orange juice
2 tablespoons fresh lemon juice

Steps:

  • Sliver 4 cloves of the garlic and use a thin-bladed knife to poke holes all over the pork; insert garlic slivers in holes.
  • Combine the peppercorns, oregano, cumin, cinnamon and coriander in a small skillet and turn the heat to medium. Toast, shaking the pan occasionally, until the mixture is fragrant, 3 to 5 minutes. Remove from heat.
  • Combine the toasted spices, salt and remaining garlic in the container of a small food processor or blender. Turn on the machine and gradually add the orange and lemon juice until you have a smooth purée. Rub all over the pork; let the pork sit at room temperature for up to 2 hours or in the refrigerator for up to 24 hours.
  • At least 2 hours before you plan to eat, turn the oven to 300 degrees or prepare a charcoal or gas grill to cook over low indirect heat. Put the pork in a roasting pan in the oven or directly on the grill rack; if you're grilling, cover the grill. Cook, checking occasionally and basting with the pan juices if you're roasting (add water to bottom of pan if mixture dries out), until pork is brown and very, very tender, at least 2 hours. Shred or slice pork and use hot or at room temperature (pork can be refrigerated for up to 2 days).

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 11 grams, Carbohydrate 3 grams, Fat 21 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 7 grams, Sodium 292 milligrams, Sugar 0 grams

SHREDDED PORK TACOS



Shredded Pork Tacos image

I used to make a similar recipe with beef, but I switched to pork when we lived in Singapore for 3 years. Beef was expensive and not very good there. We like it so much with pork, we never switched back.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 13

1 pork tenderloin (3/4 pound), cut into 1-inch pieces
1 teaspoon vegetable oil
1 small onion, chopped
2 garlic cloves, minced
1 can (8 ounces) tomato sauce
1 can (4 ounces) chopped green chilies
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon pepper
2 to 4 flour tortillas (7 inches), warmed
Shredded lettuce and chopped tomato, optional

Steps:

  • In a skillet, brown pork in oil. Remove from pan and keep warm. In same skillet, saute onion and garlic in drippings until tender. Stir in the tomato sauce, chilies, chili powder, salt, oregano, cumin and pepper. Add pork; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until pork is tender., Cool slightly; shred with two forks. Return to sauce; heat through. Serve in tortillas with lettuce and tomato if desired.

Nutrition Facts : Calories 429 calories, Fat 12g fat (3g saturated fat), Cholesterol 95mg cholesterol, Sodium 1668mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 3g fiber), Protein 41g protein.

MINDY'S PORK TACOS



Mindy's Pork Tacos image

Delicious pork roast shredded and mixed with onion, garlic, and cheese fried inside a tortilla shell until golden and crispy. A family favorite. Serve with salsa and shredded lettuce.

Provided by MINDYMARIE

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h35m

Yield 12

Number Of Ingredients 8

1 (3 pound) boneless pork roast
1 tablespoon garlic salt
½ teaspoon salt
¼ teaspoon ground black pepper
2 ½ cups shredded Cheddar cheese
1 medium onion, chopped
½ cup vegetable oil
12 (6 inch) corn tortillas

Steps:

  • Cut the pork roast into thirds, and place in a pot with enough water to cover. Bring to a boil. Reduce heat to low, cover, and simmer 1 hour, or until pork reaches an internal temperature of 145 degrees F (63 degrees C). Drain, cool, and shred.
  • Place the shredded pork in a bowl, and season with garlic salt, salt, and pepper. Mix in the Cheddar cheese and onion.
  • Heat the oil in a skillet over medium heat. Place equal amounts of the pork mixture in the center of each corn tortilla, and fold in half to form tacos. One or two at a time, cook the tacos in the hot oil until golden brown.

Nutrition Facts : Calories 332.2 calories, Carbohydrate 13 g, Cholesterol 64.5 mg, Fat 22 g, Fiber 1.8 g, Protein 20.7 g, SaturatedFat 7.9 g, Sodium 731 mg, Sugar 0.8 g

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From itstartswithgoodfood.com


PORK RIND TORTILLAS: A KETO-FRIENDLY RECIPE THAT REPLICATES OUR GO-TO ...
Apr 6, 2019 - Leanne Vogel’s recipe is free of flour, dairy and oil, making it the perfect choice for those with dietary restrictions who don’t want to give up all their faves. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up ...
From pinterest.ca


LOW CARB TORTILLA PORK RIND WRAP | PEACE LOVE AND LOW CARB
2018-04-05 Heat a scant ½ teaspoon of oil in an 8-inch nonstick skillet over medium-low heat. Swirl to coat the pan. Add about 3 tablespoons of the batter and use a rubber spatula to spread it thinly over the bottom of the pan, almost to the edges. Cook for about a minute, until the bottom is beginning to brown.
From peaceloveandlowcarb.com


FOOD TRUCK-STYLE PULLED PORK TACOS WITH CREAMY TEX-MEX SAUCE …
2022-03-22 With our Secret Restaurant Recipe your Pork Tacos with Creamy Tex-Mex Sauce will taste just like Food Truck. Prep Time 20 mins. Active Time 10 mins. Total Time 30 mins. Course: Lunch, Party Recipe, Snack. Cuisine: Mexican, TexMex. Keyword: BBQ, Food Truck, Mexican, Mexican Restaurant-Style Recipes, Pork, Street Food, Street Tacos, Tacos. Yield: …
From secretcopycatrestaurantrecipes.com


PULLED PORK TACOS {MADE EASY WITH LEFTOVER PULLED PORK}
2022-04-09 Stir and cook until heated through. Using a large frying pan over medium high heat, or over open flame (using tongs to flip), heat tortillas. Add pulled pork to tortilla, followed by shredded cheese, crispy onion strings and coleslaw. Drizzle with additional BBQ sauce if desired. Serve with rice and beans, and enjoy.
From greatgrubdelicioustreats.com


PULLED PORK TACOS RECIPE - LOVEFOOD.COM
Put the pork into a roasting tin or deep overproof dish. Surround the pork with the onion, garlic, dry white wine and chicken stock. Don’t pour it over the pork. Drizzle the olive oil over the top of the pork, then roast, uncovered, for 40 minutes. Turn the oven down to 140°C/fan 120°C/275°F/gas mark 1.
From lovefood.com


GROUND PORK TACOS + RECIPE VIDEO | KEVIN IS COOKING
2020-07-29 Instructions. In a large skillet over medium high heat add the oil. When hot, add onions and sauté for 3-4 minutes. Add the garlic and stir, cook 30 seconds more. Season with pinch of kosher salt. Stir in the taco seasoning, brown sugar and tomato paste, simmer on low for 2 minutes. Add the ground pork, water and orange juice.
From keviniscooking.com


CRISPY PORK TACOS WITH RED CHILE SALSA RECIPE - FOOD & WINE
Step 1. Score fat cap on pork shoulder in a 1 1/2-inch diamond pattern, cutting just until tip of the knife reaches meat. Flip pork shoulder over; cut along bone (about 3 inches deep) to open up ...
From foodandwine.com


PORK RIND RECIPES FEATURING SOUTHERN RECIPE PORK RINDS AND …
Main dishes, apps, dips, desserts and more!Stuffed Pork Chop Pork Rind Bomb. Main dishes, apps, dips, desserts and more!Stuffed Pork Chop Pork Rind Bomb » Find Your Rinds. Snacks. Recipes. About. Find Us. Contact. More. Heard on . cbs sports radio. Recipes made with Southern Recipe Pork Rinds. It's not such a crazy idea! Pork rinds are for more than just …
From southernrecipe.com


KETO SIDES | KETO PORK RIND TACO SHELLS RECIPE - KETOGENIC.COM
2018-07-13 As a Member, you get instant access to personalized meal plans, exclusive videos & articles, discounts, a 1 on 1 Coaching Session, and so much more.
From ketogenic.com


PORK TACO RECIPES - PULLED, BELLY & MORE | TASTE OF HOME
Pressure-Cooker Pork Tacos with Mango Salsa. I've made quite a few tacos in my day, but you can't beat the tender filling made in a pressure cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time!
From tasteofhome.com


SLOW-COOKER SMOKY PORK TACOS RECIPE | WOOLWORTHS
Step 2 of 4. Transfer pork to a heatproof dish. Using 2 forks, shred meat. Cover to keep warm. Strain cooking juices into a large frying pan. Bring to the boil over medium-high heat. Boil for 10 minutes or until slightly thickened. Add half of the sauce to pork, then toss to combine.
From woolworths.com.au


THE BEST PORK BELLY TACOS RECIPE | WICKED SPATULA
2022-01-08 First, make the pickled watermelon. Cut the watermelon in half and remove the fruit. Save the watermelon flesh for another use. Take the green outer skin off of the watermelon with a peeler and cut the white rind into long strips. In a medium pot over medium-high heat, combine the salt, water, vinegar, agave, and spices.
From wickedspatula.com


PORK KING GOOD LOW CARB KETO PORK RIND RECIPES
Pork King Good is a proudly quirky pork rind company out of Milwaukee, WI who strives to fill the gap in the market for low carb and high protein savory snack and cooking options. Since launching in 2018, Pork King Good has been constantly innovating with incredibly unique flavor profiles that have taken the pork rind market by storm.
From porkkinggood.com


PORK RINDS WITH COLESLAW TACOS - THE COOKIE COUTURE
2022-05-27 This is one of my favorite summer recipe, it is really super simple to make, it is fresh and super crunchy, I love crunchy food! The Pork rinds are an inexpensive form of protein, a 14 grams serving has between 8-9 gr of protein, they are carb free and are very popular among the people who are carb conscious! You can find the recipe here ...
From thecookiecouture.com


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