Prep Time15 minutes
Cook TimeOven: 4–5 hours, Slow cooker: 8 hours
Pizzas
DifficultyMedium
Ingredients
- 100g pork shoulder (boneless, skin removed)
- 0.17 tbsp olive oil
- 0.17 tsp smoked paprika
- 0.17 tsp garlic powder
- 0.17 tsp onion powder
- 0.08 tsp ground cumin
- 0.08 tsp dried oregano
- 0.08 tsp salt
- 0.04 tsp black pepper
- 21ml BBQ sauce (plus extra for tossing after shredding)
- 10ml apple juice or chicken stock
Instructions
- 1Preheat oven to 300°F (150°C) if roasting, or set your slow cooker to low.
- 2In a small bowl, combine smoked paprika, garlic powder, onion powder, cumin, oregano, salt, and black pepper.
- 3Rub the pork shoulder with olive oil, then coat evenly with the spice mix.
- 4Place pork in a roasting dish (or slow cooker) and pour apple juice or chicken stock around it.
- 5Cover with foil (or lid for slow cooker).
- 6Cook: Oven 4–5 hours until the meat is fork-tender; Slow cooker 8 hours on low.
- 7Remove pork from the dish, shred with two forks, and discard excess fat.
- 8Toss shredded pork with BBQ sauce while still warm.
- 9Cool completely before using on pizza to prevent soggy dough.
Chef's Tips
For extra smokiness, add a pinch of chipotle powder to the spice rub.
Make ahead and store in the fridge for up to 3 days, or freeze in portions.
Always cool the pork before topping your pizza — warm meat can release steam and soften the crust.
Nutrition Information
Per pizza
Calories220 cal
Protein20g
Carbohydrates6g
Fat12g
* Values are a rough guide and may differ depending on ingredients used