Pulled Pork Variations (Kahlua Pig Pizza)
One of the reasons I love my job is because I meet so many amazing students from all over the world. Troy, the most laid back guy I've ever met, comes to us from Hawaii. Along with his charmingly chill personality, he has also brought a recipe he calls "Kahlua pig" into my world. This salty, juicy treat is a fantastic building block for a number of recipes. Pork shoulder is a very inexpensive meat and this is one of the easiest recipes I've every made. Added bonus . . . I came home after work greeted by the delicious smells of smoked pork! Yum!
- 5-6 lb. pork shoulder
- 1 c. chicken broth or water
- sea salt
- 2 Tbsp. liquid smoke
- 1/4 c. barbecue sauce
- 8 oz. shredded mozzarella cheese
- 4 oz. shredded cheddar cheese
- 1 lb. refrigerated pizza dough
- 1 c. diced pineapple chunks
- ground pepper
- 2 tsp. red pepper flakes
- 1 Tbsp. chopped fresh cilantro
Pour water or chicken broth into slow cooker. Rub the pork shoulder mean down with sea salt. Be generous - get salt into all the nooks and crannies of the meat. Lay the pork shoulder into the slow cooker with the fatty side down. Pour liquid smoke over the meat.
This recipe makes a HUGE amount of meat. Enough for this recipe and several others. Stay tuned for Kahlua pig recipes to come this week.
Set pizza dough out to rest for 20-30 minutes before making pizza.
Heat oven to 425˚ F and line baking sheet with parchment paper. Meanwhile, combine cheeses, cilantro, and red pepper flakes in a medium bowl. Toss together until well blended.
Shape pizza dough into a 14-16" round and place on the baking sheet. Top with barbecue sauce and sprinkle with cheese.
Bake for 12-15 minutes until the cheese is melted and bubbly and the crust begins to turn golden brown around the edges. Allow pizza to rest 5 minutes before slicing! Yum!