Monday, November 16, 2009

Here piggy, piggy, piggy

In the South, barbecue is more than just a meal.

It borders on being a religion, with a Holy Trinity made up of ribs, brisket and pork butt. Pulled pork is served alone, or heaped high in sandwiches on soft white bread with cole slaw served alongside, or just piled on top.

This recipe doesn’t start with pork cooked low and slow for the better part of a day. Not necessarily. I mean, it could. In fact, my favorite pulled pork couldn't be easier. It involves a Crock-pot, a pork roast, a sliced onion, a chopped apple and some cider. And that's not hard. But it does require some planning. You need to know you want pizza about eight hours before you want pizza, and cravings tend to defy that kind of timing.

But if you like to barbecue, or you threw a pork roast in the Crock-pot with your favorite sauce and happen to have it lying around, feel free to use the homemade stuff. I cheat shamelessly.

Pulled Pork

1 pizza crust
1 20-ounce tub shredded pork in barbecue sauce OR 1 ½ c. shredded leftover pork roast and ¾ c. barbecue sauce
1 ½ c. shredded Colby jack cheese
1 red onion, sliced and separated into rings
1 green pepper, sliced into rings
½ c. pickle chips
Cole slaw

Preheat oven to 400 degrees. Place pizza crust on baking sheet.

Spread barbecued pork over crust. Top with cheese, onions and peppers. Bake 15-20 minutes, or until cheese is melted and golden. Scatter pickle chips over top. Serve with cole slaw on top or at side.


Barbecued Ham – Substitute 1 pound chipped ham, sliced in ribbons, and ¾ c. barbecue sauce for pork.

Barbecued Chicken – Substitute barbecued chicken in barbecue sauce, or 1 pound shredded chicken meat and ¾ c. barbecue sauce, for pork.


Geography Lesson – There is no real barbecue capital of the world. There are just too many contenders for the title. Texas, Georgia, the Carolinas and Memphis, TN, are all serious ‘cue centers, but if you had to crown a single city as champ, there is an argument to be made for Kansas City, the home of some of America’s greatest barbecue restaurants, several barbecue cook-offs, and the granddaddy of smoky showdowns, the American Royal.

No comments:

Post a Comment