I LOVE salad. Maybe that is weird, but I know for sure it comes in handy for maintaining a healthy diet. Most of the time when Will and I go out to eat I order salad – partially because they … Continue reading
Since I am gluten-free pizza is a special thing in our house because it requires a lot of extra effort. But on Saturdays I try to put extra effort into having an awesome meal ready for Hubster when he get homes from his long, sunny shift of chucking bags of mulch and loading paver stones all day at Home Depot. He’s great at what he does! I have stalked him at work. He’s always ready to help someone and is always friendly and approachable. So as a reward for having to work all day in the sun on Saturday I have an especially good meal ready and on the table when he walks through the door with his fresh layer of farmer’s tan.
A couple Saturdays ago I had this pizza ready for him. He loves pizza. We were in a rush to leave the house for his brother’s birthday party, so pizza seemed like the perfect meal that would satisfy the hard-working man but be quick to eat.
It was. This pizza is like a party in your mouth! It’s not greasy like pizza usually is. It’s filling, refreshing, and a perfect blend of sweet and spicy. Maybe you think that is weird for a pizza. That’s ok. Just try it anyway. Growing up I was your regulation pepperoni lover. Extra pepperonis please! Somewhere along the line I became a grease blotter, trying to mop up the pools of grease before they found their way to my arteries. That was the beginning of a slippery slope into trying different pizzas… now I prefer veggie loaded pizzas of all different flavors. Including taco pizza; that’s definitely one of my favorites!
You’ll notice nothing has measurements…. That’s because pizza is a very intimate food. Everyone has their own preference and specification for sauce to cheese ration and meat to veggies, toppings under the cheese or toppings on top of the cheese. You see where I am going with this.
Instead of having normal, tomato-paste-based pizza sauce, this pizza has a sweet and spicy BBQ sauce. What I did was put a couple tablespoons of some BBQ sauce (KC Masterpiece – have to represent my homeland/we were out of Will’s favorite) and then I mixed in a few shakes of hot sauce. Neither of us are big pizza sauce fans; we care more about having a mountain of toppings. So you will need to eyeball how much sauce you need and how spicy you want it to be – only you can answer those questions about your own pizza.
Hawaiian BBQ Pulled Pork Pizza
This pizza is like a party in your mouth! It’s not greasy like pizza usually is. It’s filling, refreshing, and a perfect blend of sweet and spicy.
- Your favorite pizza crust recipe (I used this one from Betty Crocker http://www.bettycrocker.com/recipes/pizza-crust/dfd30165-0b22-47aa-b192-268be25e138d for Will’s pizza)
- Pulled Pork
- Hot Sauce (we used Franks)
- BBQ Sauce (we used KC Masterpiece)
- Jalapeno Slices
- Pineapple (I sliced up some canned rings)
- Shredded Cheese (we used “Queso Quesadilla”)
- Finely Diced Purple Onion
- Make your pizza crust according to the instructions. Mine called for being pre-baked some. So while it is pre-baking slice up your onion and pineapple and get out your cheese and jalapenos.
- Mix together the BBQ Sauce and Hot sauce (see post for more on this). I used about 2-3 Tablespoons of BBQ sauce and a couple teaspoons of hot sauce.
- When the crust is done prebaking, brush on your desired amount of sauce. Top with your desired amount of onion, pineapple, and pulled pork. Then cover it with the cheese and top with jalapenos. I do it this way because I want to be able to see my jalapenos coming.
- Put back in the oven for 8-10 minutes until everything is very warm, crust is baked through, and cheese is starting to brown.
- Remove from oven, slice, and devour. Your taste buds will thank you.
You might remember a couple of weeks ago I posted a Jerk Pulled Pork recipe. That recipe made way more than we could eat before it would have spoiled so we froze some of it. It freezes very well! The … Continue reading
In Kansas, Beef is what’s for dinner. And when we barbecue, it’s beef not pork. The extent of my pig eating growing up was ham at Christmas & Easter, bacon, and the occasional fried pork chop.
I can honestly say that I had never had pulled pork till Will and I were dating. I don’t think that I even knew what it was. However, one of Will’s favorite foods is pulled pork.
Now we eat pulled pork pretty frequently. Granted it’s not usually restaurant quality pulled pork, but for how easy it is, how versatile it is, and how cheap it is we don’t complain! Plus, just because it isn’t restaurant quality, doesn’t mean it isn’t good! This Jerk Pulled Pork recipe was definitely really good!
As you can see we ate it on sandwiches and salads. Will had his on toasted bread without any fixin’s, and he enjoyed it. I had mine on bread one day and as a salad the next. Both times I topped it with some rainbow slaw veggies (Shredded cabbage and carrots), thinly sliced red onion, and “grilled” pineapple. Let me tell you…. Will was missing out. If you don’t do anything else, top this stuff with the pineapple. It’s amazing!
I got the basic recipe for this pulled pork from this blog. But here is how we made ours.
Jerk Pulled Pork
Sweet and flavorful bbq. Very versatile.
- 2 lbs Pork Tenderloin
- 1 tablespoon olive oil
- ½ tsp Thyme
- ½ tsp Brown Sugar, packed
- ½ teaspoon Black Pepper
- ¼ tsp Cayenne Pepper
- ¼ tsp Cinnamon
- ¼ tsp Paprika
- ¼ tsp Salt
- 1 (12 oz) can Root Beer
- Bread/Buns – toasted
- Rainbow Slaw Veggies
- Thinly Sliced Red Onion
- “Grilled” Pineapple
- BBQ Sauce
- 1 can Pineapple Rings
- In small bowl, stir together all the seasonings. Save ⅓ of the seasoning mix for later.
- To prepare the tenderloin, first coat it with the olive oil and then rub the remaining ⅔ seasoning onto the oiled tenderloin.
- Put the seasoned tenderloin in the crockpot, and pour the root beer over it.
- Cook on low for 6 hours.
- Once the pork is cooked, remove the tenderloin from the crockpot and shred (this is easily done using two forks).
- Discard the juices from the crockpot. You don’t need them anymore.
- Sprinkle the seasoning mixed you saved over the pulled pork and mix it up.
- To Serve: Mix the pork with a small amount of bbq sauce, top with thinly sliced red onion, grilled pineapple rings, and any other desired toppings. Serve warm on toasted bread or over a bed of salad.
- Place pineapple rings in a single layer in a non-stick skillet over medium high heat.
- Sprinkle lightly with cinnamon.
- Cook until browned, flip, and repeat.
I told you that Will really likes pulled pork; well here are some other recipes of ours involving pulled pork:
And then use the leftovers to make this unique and tasty soup:
Or Make the pulled pork recipe from this post, and then use some to make these taquitos. These little babies are wonderful because they freeze really well so when you are in a hurry you can pop a couple in the broiler for a few minutes and ta da! crispy taquitos in a flash!
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If there was one kind of food that I could eat all day every day (other than chocolate and cereal) it would probably have to be Mexican. I love me some Mexican food! Tortilla chips, enchiladas, tacos, nachos, burritos, Chipotle, … Continue reading
One thing that Will and I try to do is set aside our Wednesday evenings as date night. I have mentioned it from time to time, including this popular post about some of our “Manly Date Night” activities in the … Continue reading
This is definitely my new favorite soup, and today is the PERFECT day to come home from work to snuggle up with some hot tea and a steaming bowl of soup. It’s been snowing all day, and as the snow … Continue reading
First, I want to apologize for not posting a menu this month. Due to the fact that Will and I weren’t really home till the 5th of the month I just decided to do our menu for the month more … Continue reading
Every restaurant has their own house specialty potatoes of some kind, be it steak fries, home fries, loaded baked potatoes, or mashed potatoes with so much butter you can feel your blood slowing down as you eat them. Here in … Continue reading