Sunday, January 31, 2016

Pork Carnitas Pizza

Pork Carnitas Pizza

Mildly sweet and spicy, this is a unique spin on pizza. Our Family likes it. You can make the carnitas in advance but it is super easy to make 4 hours before dinner. You will have leftover meat too. Think salad topper, burrito or taco filling... Oh joy.

You can make this easy pizza dough in advance and store it in the refrigerator as well. I don't even roll it out, I just pat it with oiled fingers right in the baking sheet. Nice.

The honey drizzle on top may sound unusual, but trust me, it adds the perfect touch.

Pork Carnitas Pizza Recipe:


2 t. chili powder
1 t. ground cumin
1 t. BioSalt or sea salt
1/2 t. onion powder
1/4 t. garlic powder
1/2 t. fresh ground black pepper
3 to 4 pound pork roast, fresh or thawed
1 T. deodorized coconut oil
24 ounces pineapple juice (you may also use mango juice)


1 recipe pizza dough (recipe follows)
Deodorized coconut oil, as needed
1 c. prepared tomatillo salsa
12 ounces shredded mozzarella
1 large onion, sliced thin
1 large mild green chili pepper, seeded and sliced thin
1 red bell pepper, seeded and sliced thin
1 pinch baking soda
1 pinch sea salt
Olive oil for drizzling
Honey for drizzling
4 scallions, minced
1/4 c. minced fresh cilantro, for serving
Green tomatillo salsa, for serving
Guacamole, for serving
Sour cream, for serving



Preheat your oven to 300 degrees F.

Mix the spices and salt together. Rub onto the entire surface of the pork meat.

Heat a large dutch oven (with a tight-fitting lid) on medium-high, add the coconut oil and sear the roast on all sides until brown, about 2 minutes per side.

Pour the pineapple juice over the roast, cover and place in the preheated oven for about 4 hours, or until the meat is fall-apart tender.

Shred the meat in the pot with 2 forks, stir into the juice and cover to keep warm.


Preheat oven to 500 degrees F.

Saute the onion and peppers in a bit of deodorized coconut oil, plus a pinch of baking soda and sea salt, until nicely caramelized.

Brush a rimmed baking sheet with coconut oil.

Flip the pizza dough from the bowl to the baking sheet and evenly pat dough out to the edges.

Spread a thin layer of tomatillo salsa over the dough. Top with mozzarella. Then top with carmelized onions and peppers.

Bake the pizza for 14 minutes, or until crust is golden and cheese is bubbly.

Pull the pizza from the oven. Cut into 8 slices with kitchen shears. Top each slice with a generous amount of the Carnitas, then drizzle with honey and a little olive oil. Sprinkle  the top with scallions and cilantro and serve immediately.

Pizza Dough Recipe:

1 scant tsp. instant yeast (like SAF)
1 pinch sugar or a few drops of raw honey
3/4 c. warm water
2 c. all-purpose flour (or 50/50 blend of white and whole wheat flour)
1 heaping 1/2 t. BioSalt or sea salt
3 T. extra-virgin olive oil


It a stand mixer with paddle attachment, dissolve the yeast and sugar in the warm water and let proof 10 minutes.

Pour in salt, olive oil, and then the flour and mix on low until fully combined and balled up around the paddle.

Scrape out the dough, oil the bowl and place the dough ball back inside the oiled bowl. Rub a bit of oil on top of the dough.

Cover the bowl with plastic wrap or a damp clean cloth and let rise for an hour before using.

You may also chill the dough for up to a week, and use for pizza later. This recipe doubles or triples well.

Photos of the Process:



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