BBQ Pulled Pork Pizza

For the pulled pork:
Preheat your slow cooker to either low or high depending on your timing (it will take 4 hours on high or 6-8 hours on low). Brush the mustard onto the pork shoulder roast on all sides and set aside.

In a small bowl, whisk together the ground coffee, chipotle chili powder, garlic powder, cayenne pepper, brown sugar, salt and pepper. Generously rub the spice mixture onto the mustard-coated pork on all sides.

Add the onions and chicken broth into the slow cooker and place the pork shoulder on top. Put the lid on and cook for 4 hours on high or 6-8 hours on low, or until the meat is tender and the pork is falling apart.

Remove pork from the slow cooker onto a cutting board and let it rest for just a couple of minutes. Either with two forks or your fingers (be careful it’s hot) pull or shred the meat. Add the pulled pork into a large bowl and add 16 ounces of the BBQ sauce. Toss to evenly coat and set aside.

For the pizza dough:
In a small bowl dissolve the yeast, sugar and salt in the water. Let the mixture sit for 10-15 minutes. Transfer the yeast mixture to the bowl of you stand mixer with dough hook attached. Gradually add in the flour until the dough forms a ball and begins to pull away from the sides of the bowl.

Lightly dust a cutting board with flour and transfer the dough to it. Knead for 5-7 minutes adding flour as necessary. Dough should be tacky but not overly sticky. Form into a ball and fold under itself so the top of the ball is tight.

Into another bowl drizzle olive oil and swirl around so the bowl is evenly coated. Transfer the dough to the greased bowl. Cover bowl with a sheet of plastic or a kitchen towel and transfer to the refrigerator for at least 4 hours or until dough has doubled in size.

Once risen, transfer the dough to a floured surface and cut it into 3 even pieces. Roll each piece into a ball and then cover with a tea towel to let rest for about 30 minutes.

To assemble the pizza:
Preheat your oven to 450 F and situate an oven rack between the middle and the very bottom notches of the oven. Place your pizza stone into the oven while it’s heating up (if you are using one). If you are using a baking sheet, be sure that is greased generously.

Now you will begin shaping your dough balls into 8 inch circles (about ¼ inch thick). Roll out if necessary. Brush the 3 pizza dough circles with the remaining BBQ sauce and top with grated cheddar cheese. Top the cheese with pulled pork and then top that with queso fresco. Slide one of the pies into the oven on the stone (or place on your prepared baking sheet and transfer to the oven) and cook for 20-22 minutes or until the crust is golden brown. Repeat this step for the rest of your pies.

While your pies are baking, make your fried onions. Heat the oil in a large stock pot over medium high height to a temperature of 350 F. Put the sliced onions into a bowl, pour buttermilk over the top and toss to coat. Let them soak for 5-10 minutes.

In a large bowl, whisk together the flour, salt, black pepper and cayenne pepper. Transfer the onions to the flour mixture and then add them (in 2 separate batches) into the hot oil. Cook for 3-4 minutes or until they are golden brown. Remove them from the oil using a slotted spoon or kitchen spider and transfer to a paper towel-lined plate. Season with more salt and pepper. Repeat with the second batch.

When you have removed the pizza from the oven, top with the fried onions and sprinkle with cilantro. Serve immediately and enjoy!