Hawaiian Pulled Pork Pizza with Cauliflower Crust

  4.7 – 3 reviews  • Pork Butt
Level: Easy
Total: 6 hr 45 min
Active: 45 min
Yield: 4 to 6 servings

Ingredients

  1. 1 tablespoon onion powder
  2. 1 1/2 teaspoons garlic powder
  3. Kosher salt and freshly ground black pepper
  4. 5 pounds boneless pork butt or shoulder
  5. One 8-ounce can crushed pineapple
  6. 1/2 cup hoisin sauce
  7. 2 tablespoons honey
  8. 2 tablespoons soy sauce
  9. 2 tablespoons rice vinegar
  10. 1 head cauliflower, stalk removed
  11. 1/2 cup shredded mozzarella
  12. 1/4 cup grated Parmesan
  13. 1/2 teaspoon dried oregano
  14. 1/4 teaspoon garlic powder
  15. 2 large eggs, lightly beaten
  16. Kosher salt
  17. 1/2 cup diced fresh pineapple
  18. 1 1/2 cups shredded mozzarella
  19. 1/4 cup Pickled Red Onions, recipe follows
  20. Fresh cilantro leaves, for topping
  21. 1 red onion, thinly sliced
  22. 1 bay leaf
  23. 1/2 cup red wine vinegar
  24. 1 tablespoon sugar
  25. Kosher salt and freshly ground black pepper

Instructions

  1. For the Hawaiian pulled pork: Preheat the oven to 275 degrees F.
  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).
  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.
  4. For the cauliflower crust: Increase the oven to 400 degrees F. Line a baking sheet with parchment paper.
  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.
  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.
  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.
  8. Garnish with pickled red onions and cilantro.
  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.

Nutrition Facts

Serving Size 1 of 6 servings
Calories 1033
Total Fat 60 g
Saturated Fat 23 g
Carbohydrates 39 g
Dietary Fiber 5 g
Sugar 25 g
Protein 83 g
Cholesterol 331 mg
Sodium 1567 mg

Reviews

Jamie Johnson
Pizza was a little too sweet for my taste. I added some red pepper flakes to dial down the sweetness.
Nina Hinton
This is the simplest pulled pork I’ve ever made. The wonders of a Dutch oven are amazing! The pork was tender and bursting with flavor. Very easy to pull and assemble on our pizza.

 

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