65min 4 ppl
BBQ Pulled Pork Pizza
290 minutes
4 people
Hardover 60 min or 12+ steps
290 min · 12 steps
Hard: over 60 min or 12+ steps
820 kcalper person
Protein 52g
Carbs 71g
Fats 34g
About this dish
Slow-roasted pork shoulder, pulled while still warm and tossed in a smoky-sweet BBQ sauce, sits on a par-baked pizza base slicked with more sauce — the double-layer BBQ application is what separates a flat, one-note pizza from one with deep, caramelised complexity.
Allergy Info
Dairy, Gluten
Diet Info
Meat
Ingredients
Fresh Produce
- red onionthinly sliced into rings1 small
- jalapeñothinly sliced1
- fresh corianderroughly chopped2 tbsp
Meat & Poultry
- pork shoulderbone-in900 g
Dairy & Eggs
- low-moisture mozzarellagrated200 g
Dried Goods
- strong white bread flourplus extra for dusting300 g
- fast-action dried yeast7 g
- caster sugar1 tsp
- warm water180 ml
Spices & Seasonings
- smoked paprika2 tsp
- garlic powder1 tsp
- onion powder1 tsp
- ground cumin1 tsp
- fine sea salt1 tsp
- black pepperfreshly ground1 tsp
- cayenne pepper0.5 tsp
- fine sea salt1 tsp
Oils & Condiments
- olive oil2 tbsp
- olive oil2 tbsp
- BBQ saucegood-quality smoky variety, divided200 ml
- apple cider vinegar1 tsp
Utensils
- roasting tin
- aluminium foil
- meat thermometer
- large mixing bowl
- small bowl
- damp cloth
- two forks
- rolling pin
- baking tray or pizza stone
- baking parchment
- pastry brush
- grater
- chef's knife
- chopping board
Method
1
Thinly slice the red onion into rings, thinly slice the jalapeño, and roughly chop the fresh coriander. Grate the mozzarella if not pre-grated. Set everything aside.
Approx. 10 minutes
2
In a small bowl, mix the smoked paprika, garlic powder, onion powder, cumin, 1 tsp salt, black pepper and cayenne to form the dry rub. Pat the pork shoulder dry with kitchen paper, rub all over with 2 tbsp olive oil, then coat thoroughly with the spice rub.
Approx. 10 minutes
3
Preheat the oven to 150°C (130°C fan). Place the pork shoulder in a roasting tin, cover tightly with foil and roast for 3.5–4 hours until the meat is deeply tender and a meat thermometer inserted into the thickest part reads 90°C (well above the safe minimum of 63°C, which is the target for pulling).
Approx. 225 minutes
4
While the pork roasts, make the dough: combine the bread flour, yeast, sugar and 1 tsp salt in a large bowl, then add the warm water and 2 tbsp olive oil. Mix to a shaggy dough, turn out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
Approx. 10 minutes
5
Place the dough in a lightly oiled bowl, cover with a damp cloth and leave to prove at room temperature for 1–1.5 hours until doubled in size.
Approx. 75 minutes
6
Remove the pork from the oven and let it rest, covered in foil, for 20 minutes. Using two forks, pull the meat into coarse shreds, discarding any bone and excess fat. Toss the pulled pork with 100 ml of the BBQ sauce and the apple cider vinegar.
Approx. 20 minutes
7
Place a large baking tray or pizza stone in the oven and preheat to 250°C (230°C fan) for at least 30 minutes.
Approx. 30 minutes
8
Punch down the proved dough and stretch or roll it on a floured surface into a 30–32 cm round approximately 4–5 mm thick.
Approx. 5 minutes
9
Slide the dough onto a sheet of baking parchment, brush the surface with the remaining 100 ml BBQ sauce, leaving a 2 cm border, then scatter the grated mozzarella evenly over the top.
Approx. 3 minutes
10
Pile the sauced pulled pork over the cheese, then distribute the red onion rings and jalapeño slices on top.
Approx. 2 minutes
11
Transfer the pizza (on its parchment) onto the hot baking tray or stone and bake for 12–14 minutes until the crust is golden and charred at the edges and the cheese is bubbling and beginning to blister.
Approx. 13 minutes
12
Remove from the oven, scatter with fresh coriander, slice into 8 pieces and serve immediately.
Approx. 2 minutes
