Tony's Trending Recipe: Pulled Pork & Sweet Corn Pizza
Author: Pizza Today
Recipe type: pizza
Ingredients
- 1 9- to 13-ounce dough ball
- 6 ounces whole-milk shredded mozzarella
- 5 to 6 pound pork butt (makes enough pork for
- 12 to 15 pizzas)
- 2 medium sized sweet corn
- Butter
- Salt
- Black Pepper
- 3 to 5 dashes Red pepper powder or Calabrese chili powder
- 2 teaspoons of chopped cilantro
- Queso Fresco or Cotija cheese
- 3 ounces brown sugar
- 3 ounces dark Agave nectar
- 1 orange cut into 8 wedges
- 3 ounces fresh Tamarind pitted or paste
- 3 ounces brown sugar
- 7 orange wedges
- 3 Serrano peppers sliced
- 1 habanero sliced in half
- 3 ounces tamarind
- 3 ounces dark Agave nectar
- 1 red bell pepper sliced
- ½ sliced white onion
- Salt & black pepper
Instructions
- Corn preparation: Cover the corn with EVOO, butter, salt, black pepper and a light amount of red chili powder or Calabrese powder.
- Wrap in foil, place onto a half sheet pan, or on a 14-inch pizza screen.
- Bake for 15 minutes in a 550 F oven.
- Turn the corn cobs half way around and continue to cook for another 10 to 15 minutes or until corn is ready.
- Let your corn cool.
- Using a knife, trim the corn from the stocks and set aside.
- Pork preparation: Use a medium size cast iron pot or roasting pot with lid that is preferably oval.
- Generously salt and pepper the entire piece of pork.
- Add olive oil to your pot then place your pot on medium to high heat.
- Carefully sear all sides of the pork.
- Place your pork into the pot and fill ¾ full of water.
- Then add the following ingredients below: brown sugar, orange wedges, Serrano peppers, habanero, tamarind, dark Agave nectar, red bell pepper, white onion, salt & black pepper.
- Place your covered pot into the oven and cook pork at 500 F for three hours.
- Take pot out when the pork is ready.
- Let pork rest covered in the pot for 30 minutes.
- Carefully take the pork out of the pot, set onto a cutting board.
- Let cool for 30 minutes.
- Trim off the fat and place the fat back into the juice in the pot.
- Carefully shred pork and place into a container and set aside. Remember the pork will still be hot so be careful.
- Place your pot on a stove top on high heat and reduce for 15 minutes. This will intensify the flavor of your au jus.
- Turn your au jus to low heat and be ready to serve a side of hot au jus.
- Pizza: Shape and stretch your dough into a 12-inch circle.
- Place shredded mozzarella and cook the pizza until ready.
- Take pizza out of the oven and cut it into desired slices.
- Using tongs dip the pulled pork into the hot au jus then evenly place your pork on your pizza.
- Add corn, cilantro, salt and queso fresco or cotija cheese.
- Garnish with a orange wedge. The squeeze of the orange makes your pizza really pop with the added acidity.
- Finish with a few dashes of red pepper or Calabrese powder.
- Serve with a side of hot au jus.
