Looking for a non-traditional pizza? This BBQ green chile pork pizza is sweet and spicy and so easy to make!
I participated in the National Pork Board PorksgivingPorksgiving program as a member of One2One Network. I received compensation but all opinions are my own.
December 22nd is Forrest and mine’s fifth wedding anniversary, and a few days after that, it will have been six years since we met. The longer we’ve been married, the more I realize how blessed I am to have married him.
Forrest is one of the most selfless people I know. He’s always the first to volunteer to serve others, and he’s always doing everything he can to make our family happy. He enjoys serving others and giving back, and it’s something I really love about him. Others can always count on him to be willing to serve. He was recently put into a position of leadership at our church, and it’s been very neat to see him take on that calling and help others even more.
I am so excited to be teaming up with the National Pork Board as they say thank you to those who do a little something extra for those in their community. From November 2 through the end of the year, the National Pork Board is celebrating Porksgiving – a time for giving (with pork) to those who give back.
Because he’s a little busier, and I’m no longer pregnant (so I can stand being in the kitchen), I’ve been trying to come up with recipes that are delicious and easy. Forrest enjoys food that is simple but has great flavor, and I’ve had fun coming up with recipes that satisfy both of those requirements. One of my favorite ingredients to cook with is pork – there are so many different cuts of it, it’s typically simple to prepare, and you can make so many different recipes.
The other day, I was thinking about a pizza I loved to get at a restaurant called Slab Pizza. It opened when I was still in college, and I often would stop by on my way home from school. The pizza was a New Mexico Green Chile Pizza – the base was BBQ sauce and on top it had pepperoni and sausage along with green chiles. It was so good and seemed pretty simple to make.
When I get a recipe on my mind, I can’t stop thinking about it until I make it myself. Forrest had suggested that we make some slow cooker green chile pulled pork, so I decided that would be the perfect opportunity to try out my own version of the green chile pizza I loved so much.
This recipe is super easy – just throw the pork in the slow cooker in the morning, and when you get home, it doesn’t take long at all to make the pizza. You can make homemade pizza dough using our ever-popular, fool-proof pizza crust recipe, or if you want to make things even easier, you can buy a pizza crust from Papa Murphys (or even just a crust from the store!) Then, you just put some BBQ sauce on the pizza, cover it in mozzarella cheese, and then top it with the pulled pork and diced red peppers.
We loved this pizza – it wasn’t too spicy (we chose to use a mild green chile sauce), and the BBQ sauce added a tasty sweetness to it. Best of all, it was easy, and it was something Forrest could enjoy after a long day. Since the pizza didn’t need all of the pulled pork we made, we were able to put it in the refrigerator to save for another recipe (perhaps tacos?)
- 2 lb pork shoulder, you'll have plenty left over for another recipe!
- salt and pepper
- 2 cups green chile sauce, we used the 505 brand
- 1 pizza crust, either store bought or homemade - whatever is easiest!
- 1 1/2 cups mozzarella cheese
- BBQ sauce, about 1/2 cup
- 1 diced yellow pepper
- Place pork roast into slow cooker, use a couple shakes of salt and pepper and cover with 1 1/2 cups green chile sauce. Cook on high for 2-3 hours.
- When the pork is cooked enough to pull apart, do this using a fork and mix in the remaining 1/2 cup of green chile. Let cook on low for another 30 minutes. Make sure the internal temperature is between 145 and 160 degrees Fahrenheit.
- Prepare pizza dough and preheat the oven to the temperature required for the crust you are using.
- Put a layer of BBQ sauce on the pizza crust.
- Cover the pizza crust and sauce with mozzarella, pulled pork, and red pepper.
- Cook for about 15-20 minutes, or until the cheese starts to brown.
- Store extra pork in the refrigerator.
Get inspired to give back with juicy, tender pork all season by visiting . There, the National Pork Board will share inspiration via stories that feature how Americans are giving back and saying thanks with the gift of pork. For more delicious pork-inspired recipes, be sure to follow the National Pork Board on Pinterest, Twitter, and Facebook.
Katie is a Colorado-native, BYU graduated, and most importantly, wife to one and mother to three beautiful boys. She is passionate about sharing her experiences with others – especially about pregnancy, breastfeeding, cooking, and crafts. She is an International Board Certified Lactation Consultant. She loves spending time with her family and helping others find joy in family life.