Directions for: Pulled Pork Pizza
Ingredients
Barbeque Sauce6 cups ketchup
2 cups brown sugar
8 Tbsp Worcestershire sauce
6 Tbsp cider vinegar
2 Tbsp mustard
6 tsp liquid smoke
4 tsp garlic powder
2 tsp garlic, finely chopped
2 tsp Sriracha
2 tsp pepper
Pulled Pork1 Tbsp dry mustard
1 Tbsp garlic powder
1 Tbsp brown sugar
2 Tbsp paprika
1 Tbsp onion powder
1 tsp cayenne
1 tsp thyme
2 tsp sea salt
1 tsp pepper
7 lb(s) pork butt
Dough (makes 4-5 balls)1 tsp sugar
tsp sea salt
⅛ cup + 1 Tbsp canola oil
tsp yeast
12 cups flour
Assemblymozzarella, shredded
Cheddar, shredded
1 red onion, sliced
banana peppers (optional)
cilantro, chopped
garlic aioli
Directions
Barbeque Sauce1. Combine ketchup, brown sugar, Worcestershire sauce, cider vinegar, mustard, liquid smoke, garlic powder, minced garlic, Sriracha, and pepper in a large pot.
2. Heat over medium-low and bring to a simmer for 10 minutes, whisking frequently. Set aside.
Pulled Pork1. In a medium bowl, mix together dry mustard, garlic powder, brown sugar, paprika, onion powder, cayenne, thyme, sea salt, and pepper.
2. Rub mixture into the pork shoulder and set pork shoulder in a slow cooker or crock pot, fat-side up.
3. For the first 3 hours, cook pork on low heat.
4. Increase heat to high and continue cooking for an additional 3 hours before basting the pork shoulder.
5. Continue cooking for 2 hours, basting intermittently.
6. After 8 hours total, remove the fat cap if there is one. If the liquid is over the halfway mark on the crock pot, remove liquid until it reaches 1/3 of the way up the crock pot.
7. Cook for an additional 30 minutes before adding 1 cup of reserved barbecue sauce. If the meat is tender enough, start tearing the pork using a fork and knife.
8. Every 30 minutes for the next 2-3 hours, pull pork and remove fattier pieces.
9. In the last 2 hours of cooking, add 2 more cups of barbecue sauce and continue pulling pork.
10. Pork is done when a meat thermometer slides into the pork easily and the internal temperature is 190F (90C) to 200F (95C).
Dough (makes 4-5 balls)1. In the bowl of a stand mixer, combine sugar, sea salt, 1/8 cup canola oil, yeast and 4 cups room temperature water.
2. Let mixture sit without mixing for 4-5 minutes to activate the yeast.
3. Give the mixture a quick stir before stirring in flour a bit at a time.
4. Fit bowl to stand mixer and mix on low for 3-4 minutes.
5. Add the remaining 1 tablespoon of oil and mix for 2-3 minutes, or until dough holds together.
6. Divide mixture to preferred size for pizzas: 6 ounces for an 8-inch pizza, 9 oz for a 10-inch pizza, 15 oz for a 12-inch pizza, or 19 oz for a 14-inch pizza.
7. Divide remaining dough into portions; dough may be refrigerated for up to 2 days or frozen for up to 1 month. Make sure dough thaws completely before using.
8. Knead dough into a ball.
Assembly1. Once pulled pork is finished cooking, preheat oven to 475F (245C) and lightly grease a pizza pan.
2. Stretch and push dough evenly over a pizza pan, ensuring equal thickness throughout.
3. Spread barbecue sauce over flattened dough, leaving an edge to create a crust.
4. Spread pulled pork over the pizza, followed by mozzarella cheese, sliced onions, banana peppers, and grated Cheddar.
5. Bake pizza on middle rack for 7-8 minutes, or until bottom is golden brown.
6. Set oven to high broil, and continue cooking for an additional 2 minutes, watching closely to avoid burning the pizza.
7. Remove pizza from oven and slice.
8. Garnish with cilantro and garlic aioli, as desired.
9. Note: Leftover dough will keep in the fridge for up to 2 days or in the freezer for up to a month; to freeze, divide dough into desired portions and freeze. Thaw completely before using. Leftover barbecue sauce will keep for up to a week if covered and refrigerated; leftover pulled pork will keep 2-3 days if covered and refrigerated.
See more: Bake, Cheese, Comfort Food, Dinner, Pork, Slow Cook