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| Carnitas Pizza |
Carnitas Pizza
Serves 4-6
ingredients
• 1 lb pizza dough (at room temperature)
• 3-4 lb boneless beef chuck roast
• 2 tsp chili powder
• 1 tsp each ground cumin, dried oregano & kosher salt
• 2 Tbsp canola oil
• 24 oz pineapple, papaya, mango juice or beef stock
• Olive oil, for drizzling
• 1 cup tomatillo salsa, plus more for serving
• 8 oz fresh mozzarella, sliced thinly
• 1 onion & 1 red bell pepper, thinly sliced & sauteed
• 3 green onions, thinly sliced
Sliced jalapenos, Sour Cream & Guacamole for serving (optional)
• 3 green onions, thinly sliced
Sliced jalapenos, Sour Cream & Guacamole for serving (optional)
directions
1. Preheat the oven to 300º and move a rack to the lowest section of the oven. Let meat rest at room temperature for 30 minutes to take the chill off before cooking. Mix the spices together in a small bowl with your fingers. Rub the mixture on both sides of the meat.
2. Heat the canola oil in a large dutch oven over high heat. Sear both sides of the meat until browned, about 2 minutes per side. I also seared the sides in addition to the bottom and top because my roast was very thick.
3. Turn off the heat and pour the juice over the top of the meat in the dutch oven. Cover and roast in the oven for 4 hours until the meat is falling apart and tender. Remove from dutch oven and shred, put back in the pot until ready to use. During the last 30 minutes of cooking, saute the onions and peppers and let cool slightly. Once meat is done, increase oven temperature to 450º to cook the pizza. Make sure to let it come to temp before putting pizza in.
4. Roll out the pizza dough until very thin and drizzle a baking sheet with some olive oil. Place dough on the baking sheet. Spread tomatillo sauce all over in a thin layer. Lay the mozzarella slices on top then the pepper & onion mixture. Bake for 12-15 minutes until the crust is golden and the cheese is melty and gooey.
5. Lay the warm meat on top along with some juices from the pot. Sprinkle the green onions on top. Slice and serve with extra salsa, jalapenos, guacamole and sour cream.
I cooked the roast in anticipation of using half the meat for lunches to make tacos so if you want to you can make 2 pizzas with the above list of ingredients or just cut the measurements in half to make one pizza (except the dough).
2. Heat the canola oil in a large dutch oven over high heat. Sear both sides of the meat until browned, about 2 minutes per side. I also seared the sides in addition to the bottom and top because my roast was very thick.
3. Turn off the heat and pour the juice over the top of the meat in the dutch oven. Cover and roast in the oven for 4 hours until the meat is falling apart and tender. Remove from dutch oven and shred, put back in the pot until ready to use. During the last 30 minutes of cooking, saute the onions and peppers and let cool slightly. Once meat is done, increase oven temperature to 450º to cook the pizza. Make sure to let it come to temp before putting pizza in.
4. Roll out the pizza dough until very thin and drizzle a baking sheet with some olive oil. Place dough on the baking sheet. Spread tomatillo sauce all over in a thin layer. Lay the mozzarella slices on top then the pepper & onion mixture. Bake for 12-15 minutes until the crust is golden and the cheese is melty and gooey.
5. Lay the warm meat on top along with some juices from the pot. Sprinkle the green onions on top. Slice and serve with extra salsa, jalapenos, guacamole and sour cream.
I cooked the roast in anticipation of using half the meat for lunches to make tacos so if you want to you can make 2 pizzas with the above list of ingredients or just cut the measurements in half to make one pizza (except the dough).
Enjoy!
This recipe was adapted from Pioneer Woman
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