Barbecue-Pork Pizza

 


Barbecue-Pork Pizza

Ingredients

·         3 1/2 lb. boneless pork shoulder (Boston butt), trimmed and cut into 6 cubes

·         1 medium-size yellow onion, trimmed, peeled, and quartered

·         6 large garlic cloves

·         1 Tbsp. kosher salt

·         1 cup barbecue sauce, divided

·         1 Tbsp. olive oil

·         16 oz. fresh pizza dough, at room temperature

·         8 oz. shredded low-moisture, part-skim mozzarella cheese (about 2 cups)

·         1/2 cup thinly sliced red onion (from 1 small onion)

·         1/3 cup drained, sliced pepperoncini peppers

·         Chopped fresh cilantro, for garnish

Directions

1.     Combine pork shoulder, yellow onion, garlic, and salt in a large Dutch oven with water to cover. Bring to a boil over medium-high; reduce to a simmer. Cover and cook over medium-low, turning occasionally, until meat pulls apart easily with a fork, about 2 hours.

2.     Remove pork from Dutch oven. Place on a cutting board; shred using 2 forks. Discard fat. For leftovers, transfer 3 cups shredded pork to a medium bowl and cool completely, about 30 minutes. Store, covered, in refrigerator for up to 2 days.

3.     Transfer remaining 2 cups shredded pork to a separate medium bowl. Add 1/4 cup of the barbecue sauce, and toss to coat.

4.     Preheat oven to 450°F. Coat a (15- x 10-inch) rimmed baking sheet with oil. Gently stretch or roll pizza dough to cover bottom of pan. Spread remaining 3/4 cup barbecue sauce over dough, leaving a 1/2-inch border. Sprinkle evenly with 1 1/2 cups of the mozzarella. Top evenly with shredded pork, red onion, and pepperoncini peppers. Sprinkle evenly with remaining 1/2 cup shredded mozzarella.

5.     Bake in preheated oven until crust is golden brown and mozzarella is bubbly, 18 to 20 minutes. Let stand 5 minutes; cut into slices, and garnish with cilantro leaves.

 

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