Heat up some oil in a large skillet, add the salsa, and bring it to a boil, before adding the chicharrones. Let everything simmer for some 15 minutes before serving.
Render pork fat in a saucepan on low heat until golden brown, about 20 minutes, then remove the crispy chicharron from the pan with a slotted spoon and set aside to air dry for 24 hours. Cook pork butt in the same saucepan on medium-low heat, stirring occasionally, until tender, about 20 minutes.
Homemade Chicharon made of pork rinds deep-fried to golden perfection! Crunchy and tasty, these cracklings are the ultimate low-carb treat and best served with spicy vinegar dip. Before we proceed, let me forewarn you this chicharron recipe, albeit a simple process, takes a good few hours to make.
Use as a breading – After grinding in a food processor or blender, chicharrones can create a delicious crispy coating for chicken tenders, onion rings, mozzarella sticks, and even keto orange chicken. Pair with dips – The crunch in these rinds tastes amazing with guacamole, Crock Pot rotel dip, fresh tomato salsa, taco dip, or a cheese ball.