Hawaiian Pulled Pork Pizza with Cauliflower Crust

2013-07-05
  • Yield : 4 to 6 servings
  • Cook Time : 45m
  • Ready In : 45m
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Ingredients

  • 1 tablespoon onion powder
  • 1 1/2 teaspoons garlic powder
  • Kosher salt and freshly ground black pepper
  • 5 pounds boneless pork butt or shoulder
  • One 8-ounce can crushed pineapple
  • 1/2 cup hoisin sauce
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 head cauliflower, stalk removed
  • 1/2 cup shredded mozzarella
  • 1/4 cup grated Parmesan
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 2 large eggs, lightly beaten
  • Kosher salt
  • 1/2 cup diced fresh pineapple
  • 1 1/2 cups shredded mozzarella
  • 1/4 cup Pickled Red Onions, recipe follows
  • Fresh cilantro leaves, for topping
  • 1 red onion, thinly sliced
  • 1 bay leaf
  • 1/2 cup red wine vinegar
  • 1 tablespoon sugar
  • Kosher salt and freshly ground black pepper

Method

Step 1

For the Hawaiian pulled pork: Preheat the oven to 275 degrees F.

Step 2

Mix the onion powder, garlic powder, 2 teaspoons salt and 1 1/2 teaspoons pepper in a small bowl. Rub the mixture on all sides of the pork. Combine the pineapple, hoisin, honey, soy sauce, vinegar, and 1 cup water in a Dutch oven. Add the pork and bake for 6 hours (alternatively, cook the pork in a slow cooker for 8 hours on low).

Step 3

Shred the pork with 2 forks, removing any large pieces of fat. Return to the Dutch oven and stir to incorporate with the sauce.

Step 4

For the cauliflower crust: Increase the oven to 400 degrees F. Line a baking sheet with parchment paper.

Step 5

Break the cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket and drain well. (I like to put it on a towel to get all the moisture out.) Let cool.

Step 6

Combine the cauliflower with the mozzarella, Parmesan, oregano, garlic powder, eggs and 1/2 teaspoon salt in a bowl. Transfer to the center of the prepared baking sheet and spread into a circle, resembling a pizza crust. Bake until brown and crispy around the edges, about 20 minutes.

Step 7

Top the pizza with 1 1/2 cups pulled pork, the fresh pineapple and mozzarella and bake until warmed through and the cheese is melted, about 10 minutes more.

Step 8

Garnish with pickled red onions and cilantro.

Step 9

Put the onions in a nonreactive heatproof bowl. In a small saucepan over medium heat, combine the bay leaf, vinegar, sugar, 1/2 cup water, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a low boil and allow the sugar to dissolve. Pour over the onion and let stand about 20 minutes. Remove the bay leaf and drain the onion, discarding the liquid.

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