PULLED PORK - PIZZA
1.5-1.8 kg pork roast
1/2 cup BBQ sauce (I used my homemade recipe featured in the (The Healthy Way eBook)
1/4 cup apple cider vinegar
1 tsp salt
1 tbsp. paprika
1 tsp garlic powder
2 tbsp. sukrin gold
1 large onions, cut into wedges
1/4 tsp. cinnamon powder
2 tbsp. olive oil to fry
Pepper to taste
(makes 6 cups worth)
Pepper to taste..
1/2 cup cabbage: purple, green, or both, shredded
1 small carrot, julienne
1 fresh beetroot, julienne
2 tbsp. mayonnaise
Pizza dough of choice (refer to my pizza dough recipe)
3 tbsp. tomato paste (I used my recipe in The Healthy Way eBook)
1-2 cups of pulled pork
Mozzarella cheese (to taste)
Mayonnaise to drizzle on top
Step 1. Place oil into a skillet and heat on high heat until nice and hot.
Step 2. Leaving the skin on your pork/meat, place into the hot skillet along with your onions and brown all sides of your meat to seal in the juices. I used tongs to help turn the meat.
Step 3. Place into the slow cooker along with all other ingredients and put on low for 8-10 hours, or high for 6-8 hours.
Step 4. Once cooked, shred your meat with two forks. It should fall apart easily and be super tender. Remove the fatty parts as you go and dispose of them however you like.
Step 5. Mix all the shredded meat into the sauce as you go. Turn slow cook on to keep warm.
Step 1. Place all ingredients into a bowl and mix through with a spoon or fork, then place into the fridge until ready to use.
Step 1. Place the dough in the oven and bake for 15-20 mins. Dress your pizza first with tomato paste, then sprinkle with some mozzarella over the top.
Step 2. Spread your pulled pork evenly over the pizza and top with your coleslaw and the rest of your mozzarella cheese.
Step 3. Place the pizza into the oven. Turn to grill and grill on the highest setting until golden and brown (5-10 mins)
Step 4. Cut and serve hot, drizzled with some mayonnaise. YUM!
until golden and brown (5-10 mins)
Tips: This will make ample amounts of pulled pork to put on your pizzas. I suggest you consume the pulled pork within two days, and keep it in an airtight container in the fridge.
Suggestions: Enjoy the pulled pork with low-carb bread, eggs, low-carb nachos, vegetables, or bake into savoury muffins. The possibilities are endless!
Pork - chicken or beef, same ratios
BBQ sauce - tomato sauce or spicy sauce
ACV - any vinegar, pickle juice, jalapeno juice, dry white or dry red wine
Sukrin gold - coconut sugar, honey or maple, ratio 1:1
Onion - red, white, or shallots. May omit
Olive oil - coconut oil, ghee or butter