Carolina Gold Nugget Microwave Pork Rinds 1lb bag
pork rinds

Carolina Gold Nugget Microwave Pork Rinds 1lb bag

Your Price: $15.95
Part Number:JP9008
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Cook your own pork rinds for a real treat - they taste delicious while still warm. Our pork rinds supplier is a North Carolina company that has been in the pork skin and cracklin business for over 20 years. 

What folks are saying about our microwave pork rinds:

The Best Pork Rinds I've Ever Tasted

How to Cook Pork Rinds


65% Less Fat 33% Less Sodium 32 mg Less Cholesterol and 40 Less Calories per serving than traditional deep fried pork rinds. Our serving size is 1 ounce (about a quarter of a cup or one small handful). Put the pork rind pellets into an ordinary paper sandwich / lunch bag. Fold the bag shut and lay the bag on it's side in the microwave. Shake the bag. This is so the pellets won't stack up on top of each other. Consider your first batch to be a test batch. This is because microwave ovens cook at different rates. Start with a time of a minute and a half. If some of the pellets don't puff up all the way or if a few burn adjust the time up or down by ten or fifteen seconds. (My 1000 watt micrwave works best at 99 seconds.) They don't make any noise as they puff up. At this point you can add seasoning to the bag and shake to coat the pork rinds. When you pour them out of the bag they will be snapping crackling and popping. This will continue for a while. If you pop up more than you can eat keep them in a zip lock bag for later.

How to Fry Pork Rinds:

Heat oil (lard vegetable or a more healthy oil) to 375° Drop the pork rinds or lower a metal basket into the oil (be careful not to burn your self). Cook for 50-60 seconds the cooked rinds will puff and float to the top. Remove from oil and let cool. You may want to add additional salt to taste. If you want to flavor the pork rinds put them in a paper bag while hot and add seasoning. Shake the pork rinds in the bag to coat them and they are ready to eat. You can make your seasoning or purchase one of ours.

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