1 cup pork pellets
2 oz. Patterfam Heatnik Red Cajun Rub
1 jar sliced pepperoncini

Pimento cheese bechemel sauce

12 oz. jalapeno pimento cheese spread
2-4 oz. whole milk

Heat oil to 400 degrees.
When ready, drop 1 cup of pork pellets into the hot oil and submerge them below the oil using a wire basket. Hold them under the oil for 1 minute. Remove to a plate with multiple paper towels. Immediately sprinkle with Patter Fam Heatnik Red Cajun Rub. Move to plates. Heat cheese spread with a little milk to soften and liquefy. Add more milk if needed to thin to a pouring consistency. Drizzle cheese over the hot pork rinds and top with pepperoncini peppers. Serve.