Pulled Pork Pizza
Bring the savoury goodness of a barbecue feast to your pizza. Pulled pork pairs well with so many other ingredients. Think barbecue sauce, pineapple, red onion, jalapeños, peppers, sweetcorn, and of course, cheese.
We regularly cook up a pulled pork at home, so we always have some frozen in Babadoh pucks, ready to go.
There are gazillions of great recipes out there, using various rubs and liquids, or no liquids. Go purist with a salt and brown sugar rub, slow cooked in water. Or mix a rub of salt, muscovado sugar, smoked paprika and cumin, and cook in cider. Jamie Oliver's outrageous pulled pork is properly traditional while this barbecue pulled pork recipe has a bit of spice. Take your pick and experiment. The basic steps are generally always:
- Rub a 4.5kg ish sized pork shoulder joint with your chosen herbs/spices and place the joint in a slow cooker or foil-lined baking tin. Pour the liquid ingredients around the meat.
- Cover tightly with foil and cook low and slow for around 5-6 hours at 150°C in your oven, or, omit the foil and cook in a slow cooker for 4-6 hours on High or 8-10 hours on Low.
- Remove from the oven or slow cooker and let the pork rest (wrapped in foil) in its juices for 20 mins. Pull apart with two forks for a tender and tasty pulled pork.
Ingredients
- 250g pizza dough ball for a 12-inch pizza or 350g for a larger 16-inch pizza
- Some flour for dusting
- 50ml barbecue sauce mixed with 50ml pizza sauce
- 100g pulled pork
- 50g mozzarella cheese, grated
- 50g red leicester cheese, grated
- Red onion, thinly sliced
- Sweetcorn
- Jalapeños
Pulled Pork Pizza
- Get your pizza oven nice and hot.
- Place your pizza dough ball on a lightly floured work surface.
- Push the air out from the centre to the edge with your fingers, and stretch the dough to form a 12 or 16-inch pizza base, depending on the size of your ball.
- Spread a thin layer of the bbq/tomato sauce mix evenly over the pizza base, leaving a small border around the edges.
- Evenly scatter some pulled pork, grated mozzarella and red leicester over.
- Top with the thinly sliced red onion and sweetcorn, and a few jalapeños for a kick.
- Carefully transfer the pizza base to your peel. Remember to dust the peel with flour or semolina to prevent the dough from sticking.
- Bake in the pizza oven for around 2 minutes until the cheese is melted and bubbly, and you have a golden brown pizza crust.
- It's a crowd pleaser alright. Enjoy!
