BBQ Pork Pizza

Adapted by StarChefs.com
November 2011
Yield: 10 pizzas

INGREDIENTS:

BBQ Pork
2 tablespoons coarsly ground black pepper
2 tablespoons Hungarian paprika
1 tablespoon espellette
½ cup brown sugar
3 tablespoons coarsly ground yellow mustard seeds
2 tablespoons coarsly ground coriander seeds
1 tablespoons coarsly ground cumin seeds
1 large pork butt
mirepoix (carrot, onion, celery)
Whole garlic
2 lager beers
BBQ Sauce
¼ cup brown sugar
½ cup honey
3 tablespoons yellow mustard seeds
1 yellow onion
2 tablespoons chopped garlic
1 birds eye chili or other hot pepper
Sachet of thyme, bay, fennel seeds, coriander seeds, black peppercorns, star anise
To Assemble and Serve
#10 can tomatoes, puréed
red onion, peeled, quartered, and roasted
olive oil
4 pounds pizza dough
Salt and freshly ground black pepper
Shredded mozzarella
Crumbled blue cheese
parmesan cheese

METHOD:

For the BBQ Pork:
Preheat the oven to 225°F. Mix the pepper, paprika, espelette, sugar, mustard seeds, coriander seeds, and cumin seeds well and rub all over the pork, making sure to cover as much as possible. Marinate for 1 to 4 hours before hot smoking for 20 to 30 minutes. After pork has been rubbed with spices and smoked, cover bottom of a hotel pan with mirepoix and garlic. Put the pork on top and add 2 lagers, cover with parchment paper and aluminum foil, bring to a boil, and braise at for 6 hours. 

For the BBQ Sauce:
While BBQ Pork is braising, caramelize the sugar, honey, mustard seeds, onion, garlic, and birds eye chili. When onions begin to soften, add red wine vinegar and sachet. Bring to a boil and add tomatoes. Cook on low heat, adjusting with salt and pepper for 45 minutes. Remove sachet, strain the mixture, then purée it.

To Assemble and Serve:
When the BBQ Pork is finished, pull the meat into strands and mix with BBQ Sauce. Stretch pizza dough to desired size and top with BBQ Pork mixture, roasted red onions, and shredded mozzarella. Bake in wood-burning oven until 90 percent done before adding crumbled blue cheese. Finish with grated Parmesan and olive oil.