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Need some kitchen inspiration? Try one of my recipes, or contact me to host your own Epicure Cooking Class. I've been an Independent Epicure Consultant since 2006 and I love sharing recipe ideas for these great products. Use the links at the side to sign up for my customer newsletter or to place an order online.

Thursday, September 5, 2013

PULLED PORK (or BEEF) PIZZA

Pulled Pork is amazing on a bun with coleslaw, but it's also fantastic on nachos, poutine, lettuce wraps, quesadillas, etc. This pizza recipe is one of our family favourites, and you can freeze the leftover meat so that you've got lots ready whenever you get a craving.

1 pizza crust (see recipe below)
2 handfuls of pulled pork or beef (see recipe below)
2 onions (red & yellow), thinly sliced
2 large handfuls of baby spinach, chopped
mozzarella and cheddar cheese, grated

Sauté onions until soft, then add spinach and continue cooking for a few more minutes. Prepare pizza crust and place on a baking sheet. Spread crust with a little bit of sauce from the pulled pork/beef. Cover with shredded meat (you don't need to put a lot). Top with onions and spinach, and cover with cheese. Bake at 425 F for 15 minutes.

This pizza was fantastic!  Even the kids gobbled it all up!

I took the leftover beef and used my cookie scoop to make individual portions that can be used for quick meals or appetizers (ie: nachos or poutine!) Freeze them on a cookie sheet and then transfer to a freezer bag.
PIZZA CRUST
1 c. flour
2 1/4 tsp. instant yeast for pizza
1 1/2 tsp. sugar
1/2 tsp. salt
2/3 c. very warm water
3/4 c. flour (or more if necessary)

Combine flour, yeast, sugar, and salt. Add water and mix together. Add more flour until it forms a soft ball. Knead on floured surface until smooth, then roll out into large rectangle and place on a baking sheet.

PULLED PORK OR BEEF
1 package Epicure's Pulled Pork Mix
1 c. ketchup
1/2 c. brown sugar
1/2 c. balsamic vinegar
5 lbs. of pork or beef roast

Combine sauce ingredients and pour over meat in the crockpot. Cook on low for 8 hours, then tear apart with two forks. Pour the liquid from the crockpot into a saucepan and bring to a boil, then reduce heat and let it simmer until the sauce thickens up a bit and pour it over the shredded meat.