Pizza #14: Indiana

How would you feel ordering a pizza called “The Purple Pig”?  When I first saw the name, curiosity quickly set in as to what was going to be involved.  But once I started reading the toppings, my curiosity turned into excitement, and my mouth began to water.

Last Friday’s pizza came from Indiana and is a play-off of a good ole barbecue pulled pork sandwich with cabbage slaw.  Now I don’t know about you, but I’m a BIG fan of some good barbecue   However, when it comes to coleslaw, I can be a little picky.  So I started doing some recipe research to find one that sounded appealing.Photo Mar 01, 5 46 38 PMThe exact run-down for The Purple Pig includes pulled pork, roasted-garlic olive oil, barbecue sauce, red cabbage slaw, and five cheeses.  Does this sound good to you?

…Cuz it was!! …SUPER good!! …TRUTH!!

We took our own approach on how to cook and season the pork, and like I said, I did some recipe research before coming up with my Cabbage Slaw concoction.  All the flavors came together even better than I imagined.  It just might have been the best barbecue I’ve ever had. 😉

There are multiple steps to making this pizza–a little more time consuming than many of our previous.  But trust me, it’s totally worth it every minute!Photo Mar 01, 5 46 38 PM

Recipe

The Purple Pig

Crust:

Homemade Pizza Crust

Pulled Pork:

1 Pork Shoulder

1/2 Liter Dr. Pepper

1/4 cup Bourbon (optional)

3 Tbsp. Worcestershire

1 Tbsp. Garlic-Salt

2 tsp. Black Pepper

2 tsp. Red Pepper

Place pork shoulder in slow-cooker.  Sprinkle garlic-salt, black pepper, and red pepper over top. Mix together Dr. Pepper, Worcestershire  and bourbon, then pour over pork shoulder.   Cook on medium for 8 hours.   Take off heat of use fork to pull meat apart.  Let cool, then take about 3 cups of meat to use for pizza.  

Bourbon-Barbecue Sauce:

8-9 oz. Barbecue sauce of your choice {we used Hickory}

2 Tbsp. Bourbon {optional}

Bring to simmer in saucepan on medium-high.  Add pulled pork, and continue to simmer for 5-10 minutes-Until sauce has thickened and pork has soaked in the barbecue flavor. 

Red Cabbage Slaw:

1/4 head of red cabbage {chopped}

1/4 yellow onion {diced}

1/4 cup sugar

1/4 cup vinegar

4 Tbsp. vegetable oil

salt and pepper to taste

In bowl, combine chopped cabbage and diced onion.  Sprinkle sugar over top and toss until combined.  Boil together vinegar, oil, salt, and pepper.  Pour over cabbage mixture.  Stir until well mixed and sugar is dissolved.  Chill before serving.  

Toppings:

1. Brush garlic olive oil onto crust

2. Top with barbecue pulled pork

3. Sprinkle cheese on top {We used a blend of Parmesan, Provolone, Fontina, Asiago, and Romano}

4. Bake at 450 degrees F for 15-20 minutes or until crust is golden brown

5. Top with chilled Red Cabbage Slaw

6. Serve and enjoy! 🙂

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2 thoughts on “Pizza #14: Indiana

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