When making Brunswick Stew, I bought and cooked a 4.5 pound Boston Butt roast, so – clearly, I had leftovers. And, I still had some of Biz’s Skinny Pizza Dough from when I made my Blueberry Pizza. Having both of those things, I decided to make a pulled pork BBQ pizza.
I decided to keep the ingredients pretty simple: Biz’s Skinny Pizza Dough, pulled pork, Alouette Garlic and Herb spreadable cheese, Monterey Jack Cheese and Sweet Baby Ray’s Mustard BBQ sauce.
I rolled the dough out into something, loosely, resembling a circle. Then added the Alouette Garlic and Herb cheese as the base.
Then I added some of the pulled pork. It was cold, fresh from the fridge – no need to heat it up, since it is going into a very hot oven! Next, the pizza was topped with shredded Monterey Jack cheese. And, lastly, drizzled on some of the BBQ sauce.
I cooked it on parchment paper (on top of a pizza stone) in my oven, for 20 minutes, at 500 degrees.
Biz’s dough crisps up so well and really can hold a topping!
The savory flavor of the Alouette garlic and herb cheese, coupled with the tangy sweetness of the BBQ sauce was AMAZING!! So good!!
BBQ Pulled Pork Pizza
Biz’s Skinny Pizza Dough Pulled Pork Alouette Garlic and Herb Spreadable Cheese Monterey Jack Cheese
Roll out the dough (doing it on parchment paper makes it easier to put it in and take it out of the oven)
Add Alouette Garlic and Herb cheese to the top of the dough
Top with pulled pork and Monterey Jack Cheese
Drizzle on the BBQ sauce
Cook for 20 minutes in 500 degree oven
** Note I didn’t measure anything when I was making this, so just kind of eyeball it, depending on how much dough you use.
One of my favorite things growing up in South Georgia was Brunswick Stew. Despite that – until this week, I’d never made it. As I normally do when I develop a recipe that is inspired by something I’ve had before, I thought about all the things that I like about the dishes I’ve had. For Brunswick stew – I like corn, potatoes and lima beans. I like both shredded chicken and pork. And, I like a little bit of a ‘bite’ or acidity. These are some of the items I included (in addition to the meat, potatoes and onion).
This recipe started with cooking the meats. I did the chicken thighs in the instant pot. I used the same method as I mentioned, when I made Chicken Noodle Soup/Stew the other day. Both in cooking and in shredding the chicken. Again – I will never do it another way again, ever!
The pork was a whole other thing. I started by trying to cook the boston butt roast in the crock pot, but despite the fact that I cooked it on low for 8 hours – and then turned it up to high for another 2 hours, I simply could not get it up to 190 degrees, internally, which is needed to get it to shred. Ultimately, I moved it to the instant pot and finished it off there. For the most part, I shredded it the same as the chicken – using a hand held mixer.
I kind of made this dish in stages: I did the pork the day before, I did the chicken in the AM, I prepped the onions and potatoes in the afternoon (Then I went to see Downton Abbey!) and, finally, made the Brunswick stew in the evening. I mention that to say that you have the option to do all the prep work ahead of time – and then ‘throw it together’ for a pretty amazing (and relatively quick) dinner!
Once I was home from seeing Downton Abbey (If you haven’t seen it, and you’re a fan of the show, you should!!), I started putting it all together. Starting with browning the onion and garlic in my dutch oven. The rest was pretty much dumping things in and letting it all come together in the pot – so not a lot of pictures.
Despite this being the first time that I’ve made Brunswick stew – it will definitely not be my last. I’m not even sure what has kept me from making it! The flavors that I pulled together in this one are EXACTLY all the things that I love about Brunswick stew!
** Note: you can add more chicken stock if it is too thick, but remember that Brunswick Stew should be thick.
Brunswick Stew
Total cook time: 20 min prep, 90 min cook
1 onion, chopped 1 tbsp garlic 5 cups chicken stock 1 large (28 oz) can diced tomatoes, with juice 2 tbsp Worcestershire Sauce 2-3 chicken thighs, shredded 3 cups pulled pork 1/2 cup Sweet Baby Ray’s Regular BBQ sauce 3/4 cup Sweet Baby Ray’s Mustard BBQ sauce 2 tbsp apple cider vinegar 12 oz package of frozen lima beans 12 oz package of frozen whole kernel corn 6 potatoes, diced 1/2 tsp black pepper 1 tsp salt Avocado oil spray
In large dutch oven, brown onions and garlic in avocado oil
Add worchestershire sauce, apple cider vinegar, Worcestershire Sauce, tomatoes and chicken stock to dutch oven and bring to a boil
Add in the vegetables, BBQ sauces, chicken, pork, salt and pepper – reduce heat to simmer.
Cover and simmer for 1 1/2 hours, for best blending of flavors – you can actually eat it anytime after your vegetables are done – it just gets more depth of flavor the longer it simmers.
*** If needed to thicken, create a slurry with a small amount of cold water and cornstarch and add to pot, allowing it to thicken.
Michelle Can Cook! 