|Credit: Famoso Neapolitan Pizzeria
- Preheat oven to 260 C (500 F)
- Stretch out 1 x 10 oz. dough
- Add 2 fl. oz. of Korean barbecue sauce (chogochujang) and spread evenly over pizza dough
- Add 2 oz. fior di latte, break up and spread evenly over pizza
- Add 3 oz. pulled pork, spread evenly over pizza. (See spice rub instructions, brine instructions and pork butt cooking procedure, below)
- Add 1 oz. grated medium aged cheddar cheese, spread evenly over pizza
- Add 1 fl. oz. of hoisin sauce, dot onto pizza evenly
- Add 2 oz. thinly sliced green onions, spread evenly over pizza
- Cook until crust has speckled, about 2 minutes
SPICE RUB FOR PULLED PORK
- Brown sugar 50 g
- White sugar 60 g
- Smoked paprika 60 g
- Granulated garlic powder 40 g
- Salt 60 g
- Cumin 32 g
- Chili powder 1 tsp.
- Cayenne pepper 1 tbsp.
- Dried oregano 0.5 tbsp.
- Ground white pepper 1 tsp.
- Collect all ingredients and equipment
- Place all ingredients into the stainless steel bowl
- Mix ingredients with a whisk
- Once mixed, take your fingers and run through spiced to ensure all spices have broken down and are well mixed.
- Store in an airtight container in a cool dark cupboard up to 3 months.
PORK BUTT COOKING PROCEDURE
- Preheat oven to 250 C (482 F)
- Use a cocotte pot big enough to hold the piece of pork butt
- Place 3 large carrots cut in half lengthways, on the bottom of the pot
- Then place the pork butt on top of the carrots. This prevents the pork butt from touching the bottom of the pan.
- Place lid onto cocotte pot and place in the oven.
- Cook for 3-4 hours, or until meat starts to fall apart by pulling away with the end of fork
- Internal temperature should read at least 195 C (383 F)
- Pull pork out of the oven, take the lid off the pot and let the pork cool enough to handle
- Take two dinner forks and start to pull at the meat, shredding it
- Let the meat completely cool. Wrap and place in fridge for future use
- You will only need 3 oz. per pizza. Whatever you do not use, place in freezer bag and freeze for up to 1 month
BRINE FOR PULLED PORK
- Water 2 L
- Salt 20 g
- Sugar 60 g
- Star anise 3 pieces
- Coriander seeds 1 tsp.
- Fennel seeds 1 tsp.
- Pork butt 1 kg
- Collect all ingredients and equipment.
- Place 2 L of water in the pot on high heat
- Place salt and sugar in the water, then stir with whisk
- Place the fennel seeds, star anise, coriander seeds in the pot of water, bring to rolling boil, then remove from heat.
- Strain brine, collecting all the spices. Place remaining 2 L of water in two food storage containers. Let cool to room temperature
- Place pork butt in a container big enough to hold the 1 kg pork butt. You must ensure that all pork is submerged in brine
- Cover and store in fridge at 4 C (39 F) overnight.
- Make sure brine is completely cooled before adding the pork butt
- To accelerate the cooling process, place pot in an ice bath, stirring constantly until it reaches 30 C (86 F), then strain
- HACCP/CCP rules – store in a cooler at 4 C (39 F)