SRC: Carnitas Pizza

/

I know that Cinco de Mayo is a holiday more celebrated in the US than in Mexico, but that doesn't mean much to me. Mexican food is delicious. I could easily eat it multiple times throughout the week and never get sick of it.



With the holiday just recently passed, I knew it would be the perfect choice to make for the Secret Recipe Club reveal. This month I was assigned to A Spoonful of Thyme, which is written by Kate. I may have gotten sidetracked a few times by all of the gorgeous outdoor pictures she shares on her blog before finally deciding on the carnitas pizza recipe.



Carnitas Pizza
Source: A Spoonful of Thyme
Servings:1 pizza
Printer Friendly

Ingredients:
    • 3 cups carnitas, warmed (see below for recipe)

    • pizza dough of your choice

    • 1 tbsp. olive oil

    • 1/2 yellow bell pepper, thinly sliced

    • 1/2 red bell pepper, thinly sliced

    • 1/2 white onion, thinly sliced

    • 1 jalapeno, seeded and chopped

    • 1/2 cup tomatillo salsa or salsa verde

    • 12 oz. shredded mozzarella cheese

    • 1/4 cup pickled banana peppers

    • chipotle-avocado crema (see below for recipe)

Directions:
1. Preheat the oven to 425 degrees. Roll out the dough and place on a pizza pan or baking sheet.
2. Add olive oil to a skillet over medium  heat. Add the bell peppers, onion and jalapeno. Saute for 20-30 minutes or until caramelized.
3. Spread the salsa over the pizza dough, leaving a 1-inch crust. Then top with mozzarella cheese, pickled banana peppers and the caramelized vegetables. Bake for 12-15 minute or until the crust is golden brown and the cheese is melted.
4. Remove from the oven and top with the warmed carnitas and drizzle the chipotle-avocado crema on top. Slice and serve.

Carnitas:
4 lbs. pork shoulder cut into 4-inch slabs
kosher salt
1/3 cup water

Preheat the oven to 375. Liberally salt all sides of the pork slabs. Arrange in a large roasting pan and pour the water around the meat. Cover the pan tightly with foil and bake for 1 hour.
Raise the temperature to 450 and uncover. Bake for another 30 minutes then roast for 20 minutes more, turning the meat every 7-8 minutes to get it golden brown.

Chipotle-Avocado Crema:
2 chipotles in adobo sauce
1 avocado, pitted
1/2 cup Mexican crema or sour cream
juice of 1 lime
kosher salt, to taste

Combine ingredients in a blender and puree until smooth. Adjust seasonings if necessary.

You know that feeling when you are full but what you are eating just tastes so good that you can't stop eating it? You'll have one of those experiences with this pizza. I sure did!




An InLinkz Link-up

Have you made this recipe? I'd love to see how it turned out! Share your photo on Instagram and tag #cookaholicwife!

7 comments:

  1. OH my .....I love carnitas. I love pizza and that crema sounds to die for.....

    ReplyDelete
  2. My husband would love this!! Visiting from SRC B.

    ReplyDelete
  3. Wowza! Carnitas and pizza together?!? You are a genius. Thanks for sharing.

    ReplyDelete
  4. So happy that you enjoyed the carnitas pizza! This was my first time making the carnitas and we were amazed at how easy and tasty!! Using it on pizza is an added bonus!

    ReplyDelete
  5. This is a great idea for what to do with carnitas when we get tired of tacos (I make huge batches).

    ReplyDelete
  6. You got me with the Chipotle-Avocado Crema! I bet it's a great flavor addition to the pizza. Love using the leftover carnitas for topping too. Great choice for SRC!

    ReplyDelete

AdChoice Icon, to be placed in the footer:

Total Pageviews

Back to Top