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Tex-Mex Pulled Pork Pizzas

  • prep time: 10 min
  • total time: 2 hr 48 min
  • serves: 10 people
  • calories: 356 1 serving

Tastemade brings two comfort foods together in this Tex-Mex Pulled Pork Pizzas recipe.  Just rub the pork with seasonings, pour some salsa on top and let your oven do the rest.  The result is fork-tender pulled pork that's amazing on its own but even better covered in cheese  and jalapeños and baked on a homemade pizza crust.  Don't have time to make pizza dough?  Store-bought is fine, too!  Just roll it out as noted in the recipe and bake as shown.  Tex-Mex Pulled Pork Pizzas is better than takeout with ingredients fresh from your kitchen and you can choose to make the dough yourself or not- either way, it tastes great!

Ingredients

  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 tablespoon packed brown sugar
  • 2 pound boneless pork shoulder
  • 1 jar (16 ounces) Pace® Chunky Salsa
  • 1/4 cup cold water
  • 3 cups bread flour or all purpose flour (we prefer bread flour because it gives the crust the best texture)
  • 1 packet (0.25 ounces) active dry yeast (about 2 1/4 teaspoons)
  • 1 teaspoon table salt
  • 1 teaspoon granulated sugar
  • 7 1/2 fluid ounces warm water (7.5 fluid ounces is 1 tablespoon less than 1 cup)
  • 2 tablespoons olive oil
  • as needed finely ground yellow cornmeal
  • 1/2 cup drained pickled jalapeño pepper slices
  • 2 cups shredded mozzarella cheese (about 8 ounces)
  • 2 green onion, sliced (about 1/4 cup)

Instructions

  • Step 1

    Heat the oven to 275°F.  While the oven is heating, rub the cumin, paprika, kosher salt and sugar on the pork.  Place the pork into a small baking dish with lid.  Reserve 1/4 cup salsa to use for the pizza.  Pour the remaining salsa plus 1/4 cup water over the pork.  Cover the baking dish.

  • Step 2

    Bake for 2 1/2 hours or until the pork is fork-tender.  Remove the pork to a cutting board.  Using 2 forks, shred the pork.  Increase the oven temperature to 450°F.

  • Step 3

    While the pork is cooking, mix the flour, yeast, table salt and granulated sugar in a large bowl.  Make a well in the center of the flour mixture.  Add the water and oil to the well and mix to combine.  Sprinkle some additional flour on a work surface and knead the dough until it becomes smooth and elastic.  Return the dough to the bowl and cover with plastic wrap.  Let stand until the dough is doubled in size, about 1 hour.

  • Step 4

    Sprinkle some cornmeal on a work surface.  Divide the dough in half.  Roll each piece of dough into a circle (about 1/4-inch thick).  Line a baking sheet with parchment paper (you may need 2 baking sheets depending on size of dough circles).  Transfer the dough circles to the baking sheet.  Spread 2 tablespoons reserved salsa on each dough circle to within 1/2-inch of the edge.  Top with the shredded pork.  Sprinkle with the jalapeño slices and the cheese.

  • Step 5

    Bake for 8 minutes or until the crusts are golden brown and done and the cheese is melted.  Sprinkle with the green onions just before serving.

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Made With

Calories 356
Total Fat 11 g
Sat. Fat 4.2 g
Trans Fat 0 g
Cholesterol 66 mg
Sodium 878 mg
Total Carb 36 g
Dietary Fiber 3 g
Sugar 3 g
Protein 26 g
Vitamin D 1 %DV
Calcium 10 %DV
Iron 16 %DV
Potassium 7 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.