Yesterday, I slow cooked a piece of pork for 10 hours. It was delicious! It was just a huge hunk of, well, I guess Boston Butt or Pork Shoulder but it was one of those ‘lost in translation’ spanish things…. Aguja de Cerdo. Anyway. It was 1.8 kilos of pork. I coated it in cajun spices from Seasoned Pioneers and let it sit overnight. The next morning, I sealed it in my skillet, and threw it in the slow cooker with a chopped red onion, 4 chopped and peeled small apples and 4 tablespoons of apple cider vinegar. Stuck the slow cooker on medium and forgot about it for 10 hours.
So that was fantastic – but now we have absolutely tons of leftover pulled pork! What’s a girl to do when she doesn’t eat bread to make pulled pork sandwiches? Make pizza, of course.
All right, it’s not quite what you’d expect. And it’s more primal than paleo – so if you can’t handle cheese, then just stick with the pulled pork. If dairy doesn’t bug you, read on. I’ll just put the recipe here for the base – as you might want to top it with ham and pineapple, or caramelised onions, or chicken satay or pepperoni, or whatever! I used pulled pork – for obvious reasons!
- 200g shredded swiss cheese
- 3 eggs
- 1/2 cup coconut flour
- 1 teaspoon oregano
- 1 teaspoon dried garlic
- First off, take a pinchful of the cheese and set it aside to top the pizza with. Just a small amount, seriously, the base is made of cheese so you don’t need much on top.
- Stick the skillet on the hob and turn the heat to low to preheat the thing…
- Mix the cheese, eggs, coconut flour, oregano and garlic in the food processor until it becomes a bit doughy.
- Smear this mixture into the skillet; spread it around to completely coat the bottom of the skillet.
- Put a lid on it and cook for about 7 minutes on a low to medium heat.
- Then carefully remove the base with a spatula (surprisingly easy!) and slide it onto a plate or tray. Then flip it back into the skillet to cook the other side.
- Now put your toppings on – I used some tomato sauce and pulled pork and a pinch of cheese.
- Cover the skillet and cook for about 7 minutes or so.
- Finish it off under the grill if you fancy crispier cheese.