The hottest days of the summer are here, and there’s no better excuse to take your cooking outside to the grill. Grilling outside keeps your stove top and oven off, which equates to some much needed energy savings during the heat of July and August. (Plus, in my house my boyfriend does the grilling – so you don’t have to convince me to take the cooking outside!)
We could all use a few new grilling recipes, which is why I love this Korean Pulled Pork Pizza. It has a Korean sauce base, layered with kimchi (hello, probiotics), then it’s topped with cheese, Korean pork and onions. It’s exactly what you need to elevate your next barbecue.
(Note: this recipe calls for marinading the pork overnight and a slow cook process for the meat, so make sure to plan at least one day ahead. You can also make the pork a day or two in advance to make assembling the pizzas much easier.)
Korean Pulled Pork Pizza with Kimchi
Serves 4 to 6
Korean Pulled Pork Ingredients
– 1/4 cup chili garlic sauce
– 1/4 cup hoisin sauce
– 1/2 cup ketchup
– 1/4 cup honey
– 1/2 cup soy sauce
– 1/2 cup sake
– 2 tablespoons unsweetened rice vinegar
– 2 tablespoons finely grated fresh ginger
– 1 tablespoon finely grated garlic
– 1 1/2 pounds pork shoulder
– 2 16 oz. Earth Fare Organic Pizza Dough Balls (available from the cold case in the Deli area)*
– 1/2 cup Korean kimchi
– 4 cups Earth Fare Bulk Pizza Cheese, mozzarella and provolone (available from the cold case in the Deli area, next to the pizza dough)
– 1/2 red onion, thinly sliced
– 1/2 bunch green onions, chopped
*You can also use your own pizza dough recipe, or go with a cauliflower crust which would pair wonderfully with this recipe and make it a grain-free meal.
Directions for the pork:
1. Put all of the ingredients (except for the pork shoulder) in a bowl and stir to combine. Reserve 1/2 cup of the sauce in a separate container and store in the refrigerator to use as the pizza sauce.
2. Marinade and refrigerate your pork overnight in the sauce.
3. Take your pork out of the marinade and cook indirectly at 250°F over the grill for 4 hours, or until the internal temperature is 165°F. Make sure to mop marinade over the pork periodically while it’s cooking for extra flavor.
4. Wrap the pork in aluminum foil and bump the temperature up to 300°F and cook indirectly for another 4 hours until the internal temperature is 200°F. (Continue to mop marinade over the pork during this additional cooking time.)
5. While it’s cooking, take the rest of the marinade that you didn’t use on the pork and bring it to a boil and simmer for 20 minutes. Set this aside to add to the pork once it’s shredded.
6. When the pork is fully cooked, allow it to rest until it feels cool enough to work with. Shred it, discarding any fat or gristle, and then drizzle with the cooked marinade, and allow to sit so the marinade is absorbed.
7. Bring to room temperature and begin to assemble the pizza, or refrigerate until you’re ready to make the pizzas.
Directions for the pizza:
1. Preheat your oven to 425°F.
2. Follow the directions for the crust, preparing each crust to top with sauce and ingredients.
3. Spread 2-3 tablespoons of the refrigerated marinade onto each crust, adding more if desire.
4. Top the sauce with kimchi, spreading evenly to cover all of the sauce.
5. Sprinkle 2 cups of cheese over the kimchi on each pizza.
6. Pinch the pulled pork and place it around the top of the pizza. (You will have left over meat for another meal, like taco night!)
7. Top the meat with slices of red onion.
8. Place the pizzas in the oven and cook for 12 to 15 minutes, or until the crust is slightly golden and the cheese is bubbly.
9. Remove the pizzas from the oven and top with chopped green onions.
10. Allow pizzas to rest for 2-3 minutes before slicing. Enjoy!