Pizza Oven Pulled Pork



  • 3-4 lbs pork shoulder not the hammy rear end, thawed
  • 1 c kosher salt
  • 3/4 c dark brown sugar or molasses or sorghum
  • bay leaves
  • 1/4 onion
  • garlic smashed
  • hot peppers
  • cumin
  • basil
  • oregeno
  • 4 c water/beer


Pig Prep

  • Make Brine by adding salt, brown sugar, bay leaves, onion, garlic, hot peppers, cumin, basil, oregano, the water or beer (heat to boiling and then let cool).
  • Let the meat swim in the brine overnight in the fridge

Pizza Day

  • Make Pig Rub with salt, brown sugar, ground coffee, zest of orange (minced), 1 chipotle-ground, 1 ancho-ground, 1 guajillo-ground, cumin, 1/4 c cracked peppers corns, oregano. Mix together.
  • Pull pig from brine pool, quick rinse and pat dry – place in aluminum (steamer table) tray and apply rub all over, let pig rest in cool area and crank up pizza oven to pizza making temp, make pizzas, entertain friends
  • After pizza fest (oven around 400F), push coals to back, add smoking wood if you like – allow wood to begin to smoke, make pup tent for pig in tray, add juice of zestless orange and a beer – put your pig in about the middle oven.
  • Close the oven with your insulated door – not your thin, bread-making oven door
  • Walk away, go to bed.

Pig Day

  • 8hr later, get up and take your pig out
  • Meat should be quite ready to pull – sauce not required


Posted by guestchef