8 ounces kettle cooked potato chips
8 ounces leftover or store-bought barbeque pulled pork
8 ounces Jalapeno Hollandaise Sauce, recipe follows
4 ounces Mexican Cotija cheese
1 ounce fresh cilantro leaves, chopped
2 sticks butter
4 egg yolks
2 tablespoons champagne vinegar
1 teaspoon fresh lime juice
1 small fire-roasted jalapeno, chopped
Pinch cumin
Pinch kosher salt
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