When I made the Roasted Garlic and Rosemary Pork I did not set out to make pulled pork. After it was done cooking I looked at the roast that the original 2 1/2 lb chunk had become and thought “If we eat that in roast form portion control will be a goner”. At 2 1/2 lbs we should be able to get 10 servings (with the 4 oz serving of meat per person rule, technically). But have you ever sat down and carved a piece of succulent, dripping pork and stopped with only a chunk of meat the size of a deck of cards? I mean really? Who does that?
Hence the decision to pull the pork. By pulling it into shreds it filled up more visual space and gave the illusion of a large portion size without sacrificing my budget. I looked upon the mountain of meat I had created and said “It is good”. Apparently the biblical reference was not a good idea because the container in our ‘fridge has turned into a never-ending repository for pulled pork – loaves and fishes have got nothing on us.
Time to get creative, so now I am giving you a non-recipe – more of an idea than anything else. How to change the flavor of an abundant leftover so that you don’t start eyeing the dog as a scapegoat.
BBQ Pork Pizza
Actually up to you, I used a pizza pan but some people out there have a fancy pants pizza stone – whatever floats your boat.
Leftover Pulled Pork
Bottled BBQ Sauce (what, you thought I was gonna whip up some fancy sauce for lunch, no way. I busted out the bottle of KC Masterpiece lurking in the door of my ‘fridge.)
One small onion
Cheddar and Mozzarella cheeses (or whatever you like/got)
Slice onion thinly and saute in olive oil over low heat until wilted and slightly golden.
Combine the pork with about 1/4 C of the BBQ sauce and set aside. Par-bake your pizza crust for around 5 – 7 minutes at 425 degrees. Apply additional sauce to the par-baked pizza crust to the quantity of your liking. Don’t use too much or it will make your crust soggy.
Attempt to distribute the pork over the sauce with a spoon and then realize that pulled pork just doesn’t cooperate. Get hands dirty and evenly distribute the pork and onions over the surface of the pizza, leaving an edge of about 1/2 inch. Add cheese on top – again to satisfy whatever twisted lactose desires you might have.
Place in oven for about 10 – 12 minutes or until your crust is nice and brown and your cheese is hot and bubblin’. My crust achieved brownness before my cheese achieved bubblin’ness so I turned the broiler on high for a few seconds as I anxiously hovered nearby with the oven door slightly open so that I could monitor the process and prevent the inevitable result of an unattended broiler moment.
Slice and serve. If Wolfgang can put BBQ chicken on his pizza and found an empire, then I can very well put pulled pork on mine and find lunch.
* I would give you a pizza dough recipe but right now my attempts at pizza dough have not been what one would consider to be noteworthy. The crust on this particular attempt was very disappointing in texture, so you really don’t want the details. When I finally manage a consistent and predictable product I will certainly share it with y’all. For now, you are probably best on your own.