Pork lovers have two reasons to celebrate on February 11, both for Pork Rind Appreciation Day and the Super Bowl, which is one of the biggest food days of the year. Fortunately, Peg Leg Porker has it covered, with their Pork Rind Nachos, made with pork rinds instead of nachosl.

Loaded with melty, gooey queso, tender pulled pork, tangy BBQ sauce and pickled jalapeños. the unique recipe has been feted by Food Network, Travel + Leisure, Southern Living, USA Today, Thrillist and Eater, among others.

Peg Leg Porker is closed on Sunday, but the dish would make a perfect addition to any Super Bowl party. Peg Leg Porker opened in 2013, The popular restaurant is located at 903 Gleaves St, Nashville, Tennessee.

See the recipe for their famed BBQ Pork Rinds below. Find more information at PegLegPorker.com.

Peg Leg Porker’s Pork Rind BBQ Nachos

One 3-ounce bag BBQ Pork Rinds
1 cup queso, warmed
8 ounces leftover pulled pork, warmed
¼ cup BBQ sauce (suggested: Peg Leg Porker original sauce), plus more as needed
¼ cup thinly sliced pickled jalapeños
PLP rub, diced tomatoes and sour cream, for garnish (optional)

On a large platter, spread the pork rinds in an even layer. Drizzle with the warm queso and then top with the pulled pork. Drizzle with BBQ sauce and then garnish with the pickled jalapeños. If desired, sprinkle with PLP rub and garnish with diced tomatoes and dollops of sour cream. Serve right away.