Pulled Pork Pizza.
This one takes a little time but it is so worth it! This version is done in a slow cooker for ease but if you are a BBQ enthusiast you may want to go the 'whole hog’ and cook your pork on the BBQ. If you don’t want to go to the hassle of cooking your own pulled pork, just buy a good quality ready made version instead. This will make up to 5 pizzas but if you want to make less, no problem, the cooked pork will keep for up to 3 days in the fridge or will freeze very well for later use.
Ingredients:
1kg pork shoulder
200g quality BBQ dry rub
Chicken stock
100ml apple juice.
1 bottle good quality BBQ sauce.
1 white onion, sliced.
150g button mushrooms, sliced.
Fresh coriander
80g Mozzarella cheese or Fior de Latte
Homemade Pizza Club sourdough pizza dough balls or bases
Method:
- Place the pork shoulder, BBQ dry rub and apple juice into the slow cooker.
- Cover with chicken stock until the pork is almost fully covered by the liquid.
- Cook for around 5 hours until the meat is falling apart.
- Allow the meat to cool slightly before stripping apart with 2 forks.
- Roughly chop the shredded pork.
- Add BBQ sauce to the pork.
- Stretch out your HPC sourdough pizza dough ball to around 11-12" in diameter.
- Add tomato sauce to your stretched out pizza.
- Add around 100g of pulled pork to each pizza base before adding sliced mushrooms and sliced white onion. Top with mozzarella cheese.
- Bake in your pizza oven at around 300c for around 1-2 minutes.
- Remove pizza from the oven and top with Ranch sauce and some fresh coriander leaves.
Enjoy with a cool beer!
