Carolina Pulled Pork Pizza | McCormick For Chefs®

Pulled pork pizza with a blend of Cattlemen’s® Carolina Tangy Gold BBQ Sauce, Frank's® Red Hot Original and topped with coleslaw.

Ingredients

Servings

Tangy Gold Slaw | Serves 4
1/4 cup Mayonnaise
1 tbsp Cattlemens ® Carolina Tangy Gold BBQ Sauce
1 1/2 cups Cabbage, shredded
1/2 cup Carrots, shredded
Carolina Pulled Pork | Serves 4
1 1/4 pounds Pork Shoulder, smoked or braised, pulled
1 cup Cattlemens ® Carolina Tangy Gold BBQ Sauce
2 tbsps Apple Juice
2 tbsps Apple Cider Vinegar
1 tbsp Franks ® Original Cayenne Pepper Sauce
Pulled Pork Pizza | Serves 4
4 each Pizza Crust, 12", par-baked
2 cups Cattlemens ® Carolina Tangy Gold BBQ Sauce
1 quart Cheddar Jack Cheese, shredded
1 1/2 pounds Carolina Pulled Pork
3 cups Red Onions, julienne
1/2 cup Dill Pickles, chopped
2 cups Tangy Gold Slaw

Procedure

Tangy Gold Slaw

In a bowl, whisk together mayonnaise and BBQ sauce. Add cabbage and carrots and toss until evenly coated. Hold refrigerated for service.

Carolina Pulled Pork

In a bowl, combine pulled pork, BBQ sauce, apple juice, cider vinegar, and Frank's RedHot®. Mix until thoroughly combined. Hold refrigerated for service.

Service

Set oven to 400°F. For each serving, spread 1 crust with 1/2 cup BBQ sauce, leaving a 1/2" border around the edge.
Cover with 1 cup cheddar cheese, 6 ounces pork, and 3/4 cup onions.
Bake until cheese is melted and flatbread is crisp. Cut as desired and garnish with 2 tablespoons pickles and 1/2 cup slaw. Serve hot.

Chef's Tip!

Carolina Pulled Pork and Tangy Gold Slaw are a great combination, fantastic on sandwiches, burritos, or quesadillas.

Recipe type: Pizza and Flatbread

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