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Barbecue Pork Pizza

This recipe crafts a gourmet barbecue pork pizza, featuring tender, slow-cooked pork shoulder steeped in savory BBQ sauce. It's layered onto a pizza crust with mozzarella, crisp red onion, and zesty pepperoncini, then baked to perfection and finished with fresh cilantro for a harmonious blend of smoky, sweet, and tangy flavors.
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Total Time 2 hours
Course lunch/dinner
Cuisine Italian
Servings 4 people
Calories 7300.8 kcal

Equipment

  • 1 Dutch Oven or Heavy Pot For slow cooking the pork shoulder.
  • 1 Baking sheet or pizza stone For baking the pizza.
  • 1 Rolling Pin (optional, for pizza dough)
  • 1 Chef's knife For prepping pork, onion, and garlic.
  • 1 Cutting Board

Ingredients
  

Main

  • 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

Instructions
 

  • Preheat oven to 325°F (160°C). In a Dutch oven or heavy pot, combine pork, quartered yellow onion, garlic, kosher salt, and 1/2 cup barbecue sauce. Add enough water or broth to partially cover the pork (approx. 1 cup).
  • Cover the Dutch oven and cook in the preheated oven for 90-100 minutes, or until the pork is fork-tender and easily shredded.
  • Remove pork from the pot and shred using two forks. Discard the cooked onion and garlic. Return the shredded pork to the pot with a splash of reserved cooking liquid and stir in another 1/4 cup of barbecue sauce to coat.
  • Increase oven temperature to 450°F (232°C).
  • On a lightly floured surface, stretch or roll the pizza dough to your desired thickness and carefully transfer it to a pizza stone or baking sheet brushed with olive oil.
  • Spread the remaining 1/4 cup barbecue sauce evenly over the pizza dough, leaving a small border for the crust.
  • Evenly sprinkle the shredded mozzarella cheese over the sauce, then distribute the prepared BBQ pork, thinly sliced red onion, and drained pepperoncini peppers.
  • Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned.
  • Carefully remove the pizza from the oven and let it rest for 2-3 minutes to allow the cheese to set.
  • Garnish generously with chopped fresh cilantro before slicing and serving warm.

Notes

1. For the pork: Browning the pork cubes slightly before slow cooking adds a deeper, richer flavor through the Maillard reaction. Ensure it's cooked until easily shredded with two forks. A touch of apple cider vinegar in the cooking liquid can add brightness.2. For the pizza: Allow the pizza dough to reach room temperature for at least 30 minutes; this makes it much more pliable and easier to stretch without tearing. Brush the edges of the crust with a little olive oil before baking for a golden, crisp finish. Don't overload the pizza to prevent a soggy center.3. Flavor balance: The sweetness of the BBQ sauce, the richness of the pork, and the tang of pepperoncini and red onion are key. Fresh cilantro is essential for a vibrant, finishing touch.