Pig Skin Pile-ups!

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Chef Travis Howard from Spud Nation shows how to make a pig skin pile-up.

Crispy skins piled with roasted pulled pork

topped with a refreshing shredded apple slaw and served with a sweet apple-butter barbecue sauce


Prep Time: 5 hours

Cook Time: 3 to 5 minutes
Yield: 6 to 8 orders



  • 1 cup Cattleman’s sauce
  • ½ cup apple butter
  • ¼ cup apple cider vinegar
  • 2 teaspoons red pepper flakes


  • 2 pounds pork shoulder
  • ¼ cup barbecue spice
  • 1 onion
  • ½ c. water

Slice onion and place in the bottom of a roasting pan. Rub pork shoulder completely with barbecue spice. Place on onions and put in a 325°F oven for 90 minutes. Add water and cover. Let cook another hour or until the pork is falling apart tender. Shred while warm.


  • 2 cups shaved green cabbage
  • 3 gala or fuji apples, shredded on box grater
  • 1 jalapeño
  • 2 tablespoons scallion sliced thin
  • 1 ½ tablespoon mayo
  • 2 teaspoons sugar
  • 1 teaspoon apple cider vinegar



  • Potato shells
  • Shredded pork
  • Barbecue sauce
  • Cheddar cheese
  • Slaw

To assemble: Fry shells until golden and crispy. Add barbecue sauce, pork and cheese. Broil until cheese is melted. Garnish with slaw and more sauce.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.