Ok guys, buckle in. This one is a recipe in a recipe with leftover pork to last you through several meals!
A few months ago, my friend Miriel posted some simple recipes (in her post amusingly title “I Am Not A Food Blogger“). Her suggestions (and those of her commenters) were centered around preparing different types of protein that would stretch out to several meals. Being a fan of slow cooker meals, I was immediately drawn to her super simple preparation of pork roast and decided to try it out and come up with a new recipe to add to the list!
Clearly, BBQ slow cooker pork is dying to be made into a pizza:
First step: Make the pork.
You’ll need:
– one boneless pork roast
– one onion, sliced
Throw half the sliced onion into the bottom of your slow cooker. Add the pork roast, with the fatty side facing you on top. Cover with the remaining onions. Cook on low for 8-10 hours or on high for about 6 hours until cooked through. Use two forks to pull apart the pork.
Now you’ve got a whole delicious dish of this perfectly cooked pulled pork:
Making the pizza is all downhill from here. Gather:
– refrigerated pizza dough (or pita bread, if that sounds easier to you)
– pulled pork
– your favorite BBQ sauce
– caramelized onions (I would caramelize a few and also make my caramelized onion dip…)
– shredded mozzarella cheese
Combine pulled pork and your BBQ sauce, to your taste. Set aside and prepare pizza crust on a baking sheet. (If you go for pita bread crusts, just set those right down on a baking sheet.)
Prepare and shape the dough to your desired size according to package instructions.
Top dough or pita bread with your sauced pulled pork, caramelized onions and mozzarella cheese.
Bake pizza according to package directions. (Pita bread will only need about 6 minutes in a 350 degree oven, or until the cheese melts on top.)
The pizza is simple, but totally yummy. And don’t forget you’ll have plenty of leftovers for other recipes! I like making pulled pork sandwiches or tacos, but there are SO many options. Share your favorites in the comments!
