Topping off pulled pork

Canadian Pizza
November 22, 2012
By Canadian Pizza
In the November edition of Canadian Pizza, writer Tony Palermo interviewed retired butcher and caterer Gary Edwards for a feature on how to make the perfect pulled pork. Here are two recipes courtesy of Palermo to showcase your house-made meat. Keep in mind, pulled pork isn’t just for pizza. It’s an economical cut of meat that seems to be popping up everywhere these days.

Menus featuring pulled pork sliders, pulled pork on a steamed bun, pulled pork tacos and of course pulled pork pizza are commonplace. November’s article examined smoking pork but there are also many variations in preparation ranging from slow-cookers to braised and straight to the dutch oven. What they all have in common is ‘low and slow’. You’ll find southern style recipes of course, but can also ferret out Mexican and Cuban variations.

The pork shoulder’s cow cousin seems to be beef brisket, which will also shred up juicy and tender with two forks after a slow cook. A well seasoned beef brisket would also make a great companion to pizza and is also generally an inexpensive cut of meat.

Uncle Gary’s Pulled Pork Pizza
  • Portabello mushrooms
  • Caramelized onions
  • Red and yellow peppers
  • Black and green olives
  • Plenty of pulled pork
  • Mozzarella and cheddar cheese, with a sprinkle of Parmesan
When the pizza is done, finish it off with a light sprinkle of thyme, oregano and marjoram.

Uncle Gary’s Pulled Pork Dry Rub
  • ¾ cup paprika
  • ¼ cup pepper
  • ¼ cup of coarse salt, such as kosher or sea
  • ¼ cup of brown sugar
  • 3 tbsp garlic powder
  • 3 tbsp onion powder
  • 2 tbsp chili powder
  • 2 tsp cayenne pepper
Mix and blend all of the ingredients together so everything is evenly distributed. If you don’t like the heat and want a milder version, omit the cayenne pepper. “Your choice of ingredients is really unlimited and the sky is the limit,” says Gary Edwards. “So feel free to experiment and make it your own.”

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