The other day I did something I have come to love: I plopped a big ol’ hunk of meat in my slow cooker and walked away. I so love my Crock Pot. I had picked up a gigantic piece of boneless pork shoulder from Costco, and divided it it up. I vacuum sealed and froze half, and rubbed the other half with a good all purpose seasoning mix from The Spice House called Old World Central Street Seasoning. Because the pork shoulder was so large I knew I would end up using leftovers to make other dishes. That’s why I choose a good all purpose seasoning that would flavor the meat without limiting its use in other recipes.
I let the roast sit overnight the refrigerator, then shoved it into the Crock Pot on a bed of sliced onions. I say shoved because even though I have a 8 or 10 quart pot, this piece of meat was so big I had to kind of massage it into the pot! The pork came out so tender it fell apart as I tried to take it out of the pot. And as predicted, we had pork with rice, pork sandwiches, pork with noodles and this recipe: The “Triple P Pizza” aka Pulled Pork Pizza.
Triple P Pizza
fresh pizza dough
1 1/2 cups of your favorite BBQ sauce, divided
14 – 16 ounces cooked leftover pork shoulder, shredded
3 cups shredded mozzarella cheese, divided
1 large onion, thinly sliced and caramelized*
Heat your oven to 450 degrees F.
Following the directions on your pizza dough, roll it out to form a large rectangle or circle. Because my dough started out square, it was easier to roll into a rectangle.
Carefully transfer the dough to a sheet pan lightly sprayed with non stick cooking spray.
Mix 1/2 cup of BBQ sauce with the pork and set aside. Pour the remaining BBQ sauce onto the dough and spread it completely over the entire surface.
Top the sauce with 2 cups of shredded mozzarella.
Place the pork on top of the cheese, then top with the caramelized onions.
Top the pizza with the remaining 1 cup of mozzarella cheese.
Bake the pizza for 15 – 20 minutes until the cheese is melted and lightly browned.
Pulled pork sandwiches are traditionally served with cole slaw on top of the pork, but I couldn’t envision cole slaw on the pizza. But once I ate the pizza I actually thought that a bit of crunch and tartness would go nicely on top of the pie. I may remake this (you know I have a whole lot of pork shoulder still in the freezer) and try it with the cole slaw on top. I’ll update the post when I do. If you make it and try it with cole slaw, please leave a comment and let me know how you liked it.
*To caramelize an onion, slowly cook them in a skillet over a low flame in about 2 -3 tablespoons of butter until golden brown and sweet.