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Pork Rinds Skins, This recipe shows the procedure I use to make chicharrones at home. The times and quantities will depend on the type of pot you use to cook and if you are cooking a large amount of meat and skin it will take longer. 
Course Pork
Cuisine Mexican


  • 4 Lbs Pork fat and skin I usually buy butt roast or pork shoulder, trim the skin off with some of the fat and meat and freeze it until I have enough to cook. I leave the fat to render some lard for later uses. Cut the skin in squares about 3-4 inches, the skin will shrink while cooking. Other option is to use Pork belly (Usually sold at Asian markets) In case you want more chicharrones.
  • 1 Lb. Lard
  • Salt to taste


  • Some people will remove all the excess fat and meat and leave only the skin to have the fluffy, light chicharrones. But I like to make them like these sold in a local butcher shop in my hometown. With some fat and meat on them.
  • Melt the lard and heat until it is very hot. Carefully place the pieces of skin into the pot. Be very careful because the fat will splatter during the process. Stir frequently to avoid the skins from sticking to the bottom of the pot. After one hour the skin will be soft like in this picture; these are called “cueritos” in Mexico. Add the salt to the season at this time.
  • Keep cooking and stirring frequently for about another hour or more until they become golden brown, taking care not to overcook them. Overcooked chicharrones will be rubbery and hard to eat. Usually when the lard starts bubbling the skin will pop. That will tell you that your chicharrones are almost ready. Check them out by taking one out and let it cool a little to see if it is on the desired consistency, meaning crunchy, crispy but not hard.
  • Once they are ready, remove from the pot and drain in paper towels let them cool slightly before you eat them. Now pass the salsa and the warm tortillas for your tacos.
  • Drain and save the lard in an airtight container for future cooking uses.