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Pork Rind Recipes

Please enjoy the following recipes with links to recipe sites.

Recipe of the Month

Cinnamon Splenda Pork Rinds

Melt 2 tablespoons of butter (not too hot)
Drizzle over 2 oz of Plain Pork Rinds
Sprinkle with 2 tsps cinnamon and 2 splenda packs.


Or dip in whipped cream made with splenda.

Submitted by  Brenda

Party Dip Recipe 

Beef Dip

1 lb ground beef.

2 beef bullion cubes

1/4 cup of onions

4 tablespoons heavy whipping cream

8 oz sour cream

1 cup monterey jack/colby shredded

Brown beef and onion. Add sour cream, whipping cream, cheese and bullion. Pour mixture into a pan and bake at 375 for approximately 15 minutes. Serve with your favorite variety of Carolina Country Snacks' Pork Rinds .

Yields: 2 1/2 cups.

 Pork Rind Pizza Crust

1 bag pork rinds, crushed

1/2 Cup shredded mozzarella cheese

1/4 Cup grated Parmesan cheese

3 eggs, beaten

Mix all the ingredients well. press into a nonstick sprayed pie pan, going up the sides. Bake at 350�F for about 8 minutes.

Add your toppings, and then rebake until cheese and toppings are hot. This recipe can easily be doubled to fit a pizza pan. We suggest your use our  traditional pork rinds for this recipe. 

It's... Not French Toast
1/2 of a 3-oz. bag of unflavored pork rinds
2 eggs
1/4 cup heavy cream
3 pkts Splenda�
1/2 teaspoon cinnamon
1/2 teaspoon egg nog extract [optional]

Crumble pork rinds up until they resemble bread crumbs (use your food processor if you like - or put them in a Ziploc bag - air removed - and roll them with a rolling pin.) Set aside.

Beat eggs well and then mix with remaining ingredients and beat again. Add crushed pork rinds to the egg/cream mixture and allow to sit for approximately 5 minutes. Mixture will thicken to a "gloppy" phase during this time.

Meanwhile, heat skillet or griddle with butter or oil, and when hot, fry pancake style until golden brown on both sides. Serve with your favorite low-carb maple syrup (DaVinci, Keto, Atkins, Howards, etc, etc.)

If you don't tell someone who eats them, they will never have a CLUE that these little french toast pancakes are made with pork rinds. And everyone loves 'em. Really. Yeah, really. Would I kid you?

Less than 1 carb per serving.

 It's also important that they be very well crushed - just one step above dust. (Note: we recommend our Traditional Pork Rinds - Plain Flavor for this recipe - check our store)

Also - remember to let it really get to its "gloppy" phase and don't rush it. Plus, make sure the skillet is hot before you start adding the mix - with just enough oil to moisten bottom of pan but not enough to fry chicken in.

Lastly, while the egg nog extract is optional, it really adds something. If you don't have any, we suggest you substitute a vanilla, rather than just leaving it out.

Pork Rind Pancakes

Use the French toast recipe, just add 1 tbls of buttermilk powder (1 carb) and vanilla flavoring instead of eggnog flavoring


Breading and toppings recipes

We suggest our traditional pork skins for breading since they are lite and puffy. Crumble pork rinds up until they resemble bread crumbs with your food processor or put them in a Ziploc bag and roll them with a rolling pin. For baking or broiling just roll the meat in the crumbs. For a casserole topping just sprinkle on top of the dish you are preparing. Another suggestion for a topping is popcorn cracklins right out of the bag (use like canned onion rings). If you are deep fat frying mix with egg and milk (I prefer butter milk) until it reaches the consistency you desire. Use pepper but no salt since the pork rinds are already salted. For variations use our various flavors: sweet & mil BBQ pork rinds, hot BBQ pork rinds, salt & vinegar pork rinds or red pepper seasoned popcorn cracklins. 


We invite you to share your own special recipe with us. 


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Page Modified on 10/10/2017