Leftover barbecue pulled pork is a wonderful thing to have. There are so many options! You can add it sandwiches, put it on top of baked potatoes, or make this BBQ Pulled Pork Pizza. This might seem a little outside the box, but I promise it is a delicious way to serve leftover pork. A store-bought pizza crust is topped with garlic and olive oil, a thick layer of pulled pork drowned in barbecue sauce, caramelized onions, fresh mozzarella, mushrooms, and jalapenos. It’s basically the elements of a really great sandwich used as pizza toppings.
One thing I love about this meal is that it comes together really easily. The most time-consuming step is preparing the caramelized onions – but I promise it is worth the effort. The sweetness of the onions compliments the jalapenos wonderfully. The thing about making caramelized onions is that you need to cook them low and slow and there is no shortcut. Just plan for the process to take about 30 minutes. Once your onions are ready, you just need to roll out your pizza dough and throw the toppings on it. I like the Pillsbury Thin Crust dough that comes in a tube – it gets nice and crispy, and it’s easy to stretch out.
I used leftover pulled pork that I had prepared in a slow cooker to make this pizza. I opted to sear the meat before putting it in the slow cooker, but you can certainly skip that step and simply place the pork in the slow cooker, cover it in barbecue sauce, set the slow cooker on low, and let it cook for 6 hours.
This recipe also works with pulled chicken (which you can make by shredding up a rotisserie chicken and adding barbecue sauce).
I love barbecue sauce with a kick of spice. The jalapenos add a nice amount of heat, but if you want even more spice you can add some hot sauce to this pizza.
Yields 3-4 servings
7 hrCook Time
7 hrTotal Time
- 1 pound of Pork (Tenderloin or Loin)
- Salt and Pepper
- 4 tablespoons Olive Oil
- 16 ounces of your favorite Barbecue Sauce
- 1 large White Onion
- 1 tablespoon Butter
- 2 cloves of Garlic (or more if you love garlic)
- 1 roll of Pillsbury Thin Crust Dough
- 1 cup of sliced Mushrooms
- 1 large ball of Mozzarella
- 2 jalapeños
- I like to sear the pork before adding it to the slow cooker. I think it adds extra flavor. You can opt to skip this step and the step of sautéing the onions and just put everything in the slow cooker right away if you want to save time. First I generously coat the pork in salt and pepper. Then I heat one tablespoon of olive oil in a skillet over high heat. I add the pork and sear each side until golden.
- Place the pork in a slow cooker and pour the barbecue sauce over. Place the lid on the slow cooker and set the temperature to low. Let the pork cook for 6 hours. Then use two forks to shred the pork and stir it into the barbecue sauce. Keep warm.
- Now it is time to caramelize the onion. Slice the onion into long thin half circle shaped pieces. Heat 2 tablespoons of olive oil in a heavy bottomed sauté pan over medium low heat. Add the onion and toss in the olive oil to evenly coat the onion. Season with a bit of salt and pepper. Keep a close eye on the onions, you want them to slowly sauté in the pan until they become golden brown. This will take about 30 minutes.
- Once your pork and onions are ready it is time to make your pizza. Heat the oven to 375 degrees. Lightly butter a medium sized pan, and unroll the pizza crust onto the and stretch it into shape.
- Mince or press the garlic, and place it in a small microwave-safe bowl. Add the remaining olive oil and butter, and microwave until the butter has melted. Then brush this mixture onto the pizza crust. Next add layers of the pulled pork, caramelized onions, mushrooms, and slices of mozzarella and jalapeno.
- Place in the oven to bake, it will take about 20 minutes to cook. Serve right away. I recommend serving leftovers with a fried egg on top.
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