Do you ever get bored in the kitchen? You know, cooking the same dish the same way every time? Sometimes all we need to do is switch things up. I felt like this recently when I purchased a pre-made pizza dough. We had some shredded carnitas leftover from a Farmer John Pork Butt we slow cooked the night before. I thought, “Why not a Carnitas Pizza with a marinara sauce that’s spiced up with the heat of chipotle in adobo sauce?” And, just like that, a new recipe idea was born. I felt rejuvenated. Inspired.
The succulent pork roast shredded so easily out of the crockpot. I had inserted whole cloves of garlic (about 5) and added salt and pepper. That was it. So simple. I set the slow cooker on low. Went to bed and woke up with the entire house smelling heavenly.
As for the marinara sauce with chipotle. We went with a straightforward recipe of roma tomatoes, oregano, garlic, olive oil, white onion and threw in a chipotle pepper in the sauce, well, because we’re not Italian, we’re Mexican. LOL!
In most Mexican restaurants, when you order a plate of carnitas, it will come with a side of pico de gallo. We took those ingredients and topped our pizza with cilantro, jalapeños, diced white onion, and tomatoes.
How did it taste? Maravilloso! Sabroso!
Seriously, sometimes life needs a quick kick in the butt and that comes by not doing the same thing over and over again. I am even thinking of other ways to switch out other dishes with pork. Think enchiladas with pork rather than the usual beef or chicken. Chicken tinga? Why not Pork Tinga? So many possibilities.
Don’t skimp on the shredded pork roast. It’s too good!
Add a pico de gallo on top with the carnitas for added flavor and kick.
- 4 Roma tomatoes (peeled)
- 2 tablespoons olive oil
- 1/2 cup chopped white onion
- 3 garlic cloves (sliced)
- 1 tbsp Mexican oregano (to taste)
- 2-3 chipotles in adobo
- 1/2 teaspoon salt (to taste)
- 1 premade pizza crust
- 1 cup carnitas (Farmer John Shoulder Butt Roast)
- Garnishes like chopped white onions (diced tomatoes, chopped cilantro and sliced jalapenos)
- Heat oil in a large skillet over medium heat.
- Add onions and saute onions until softened, about 3 minutes.
- Saute garlic until fragrant, about 1 minute.
- Add tomatoes and break up with a wooden spoon. Add oregano, chipotle and salt. Mix and continue to break down the tomatoes. Bring the mixture to a rapid boil and then bring it down to a simmer until thickened, about 20 minutes.
- Preheat oven to 400F.
- Carefully transfer mixture to a blender and puree until smooth.
- Spread half the chipotle tomato sauce onto premade pizza crust, leaving a 1/2 inch border.
- Top with shredded cheese and carnitas. Garnish with chopped white onions, diced tomatoes, chopped cilantro and sliced jalapenos.
- Bake for 30 minutes, or until the crust is golden brown, cheese is melted and the shredded pork has crispy edges. Let cool 5-10 minutes before slicing.