| Level: | Intermediate |
| Total: | 4 hr 25 min |
| Active: | 1 hr |
| Yield: | 12 servings |
Ingredients
- One 3-pound boneless pork butt
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 cups mild tomatillo salsa
- 1 cup chicken broth
- Two 15-ounce cans white beans, drained and rinsed
- 1/2 cup packed fresh cilantro leaves, roughly chopped
- All-purpose flour, for dusting work surface
- One 13.8-ounce package pizza dough
- 3/4 cup shredded Monterey Jack cheese
- 1 large egg
- 1 tablespoon tomato paste
Instructions
- Preheat the oven to 325 degrees F. Rub the pork on all sides with 1 tablespoon salt and 1 teaspoon pepper; set aside.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the pork and brown it on all sides, 5 to 10 minutes. Place the pork in the pot with the fat side facing up, and then pour in the tomatillo salsa and chicken broth.
- Bring the mixture to a simmer, cover the pot and transfer to the oven. Cook until the meat pulls apart easily and the internal temperature on an instant read thermometer reads 185 degrees F, about 3 hours. Use 2 forks to shred the pork into smaller pieces, then stir in the white beans and cilantro. Salt and pepper the shredded pork to taste.
- Increase the oven temperature to 375 degrees F. Line a baking sheet with parchment paper; set aside.
- On a lightly floured surface, roll out the pizza dough to about 1/4 inch thick, 15 inches long and 9 inches wide, then cut into 3 long 3-inch-wide strips. Evenly spread 1 cup of the pork and bean mixture along the long edge of a dough strip. Sprinkle about 1/4 cup cheese over the pork mixture, then carefully roll up the dough to enclose the filling. Arrange the dough seam-side down on the prepared baking sheet in a curved and winding pattern to look like intestines. Repeat the process with the remaining dough and filling. Reserve the remaining pork mixture for another use.
- In a small bowl, use a whisk to beat the egg and tomato paste together until completely combined. Brush the dough with the egg wash. Bake until crisp and cooked through, about 25 minutes.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 419 |
| Total Fat | 18 g |
| Saturated Fat | 6 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 27 g |
| Cholesterol | 77 mg |
| Sodium | 699 mg |
Reviews
I used italian sausage, pepperoni, pizza sauce and cheese. We were feeding some pretty small people, they loved it Next time I amusing the butt and beans. Thanks for the idea Nancy. I never miss an episode.
I made this without the dough for dinner and it was absolutely delicious! I’m not a fan of cilantro though, so I substituted parsley and it was still perfect. I will definitely be making this again.
Very good and tasty. I had plenty of pork left over for sandwiches. Mine did come out a little dry – I should have added some of the cooking liquid.
I put this on top of focaccia and it was amazing, will be making this again for sure. I shredded the meat and used the tomatillo and chicken stock as a sauce.
The flavor was really good but it was so salty and I didn’t add any. Not the fault of the recipe. I’m guessing it was the tomatillo salsa once it reduced down.
I have tried many recipes of Nancy to know this will be great & delicious. How can one go wrong with pork butt. Serves many and being a ranch cook & feeding a cowboy/cowgirl crew all the time, this will be awesome. I’ll report later and tell you the response from my outfit : ).