Bbq Pulled Pork Parma (gfa) Recipe

Prepare pork

Pat the pork shoulder dry with paper towels. Mix kosher salt, black pepper, smoked paprika, brown sugar, garlic powder and onion powder in a small bowl. Rub the spice mix evenly over all surfaces of the pork, pressing so it adheres. Drizzle olive oil over the pork and rub again to coat.

Smoke or slow-cook

For house-smoked flavor: preheat smoker to 120–130°C (250–265°F). Place pork fat-side up on the smoker and cook until internal temperature reaches 93°C (200°F), about 8–10 hours depending on size. Spritz the pork every 60–90 minutes with a mix of apple cider vinegar and water (120 ml vinegar + 250 ml water mixed and used sparingly). For oven/slow-cooker alternative: preheat oven to 150°C (300°F). Place pork in a roasting pan with 120 ml apple cider vinegar and 250 ml water in the pan (not over pork). Cover tightly with foil and roast 5–7 hours until very tender and falling apart. In a slow cooker cook on low 8–10 hours.

Rest and shred

When pork reaches target temperature and is tender, remove from heat and let rest, covered, for 20–30 minutes. Using two forks or meat claws, pull the pork into shreds. Discard any excessive fat pieces. Reserve juices.

Melt butter in a medium saucepan over medium heat. Add minced garlic and sauté briefly until fragrant, about 30 seconds.

Add tomato passata, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, hot sauce (if using), salt and pepper. Stir to combine and bring to a gentle simmer.

Simmer uncovered for 12–15 minutes, stirring occasionally, until sauce thickens slightly and flavors concentrate. Taste and adjust seasoning: add a touch more sugar for sweetness, vinegar for brightness, or smoked paprika for more smokiness. Remove from heat and keep warm.

Place shredded pork in a large bowl. Pour 180–220 g (about 3/4 cup) of the warm smokey BBQ sauce over the pork and mix until pork is evenly coated. Reserve extra sauce to brush on the bases and for serving. If mixture seems dry, add 2–4 tbsp reserved pork juices or extra sauce to moisten.

Taste and adjust: add salt, pepper or more BBQ sauce as needed. Keep warm until ready to assemble.

Preheat oven to 220°C (430°F). If using a pizza stone, preheat stone as well. Line a baking tray with parchment or lightly oil.

Brush each pizza/parma base lightly with olive oil. Spread 1–2 tbsp of reserved BBQ sauce thinly over each base to act as the sauce layer.

Divide the sauced pulled pork evenly among the 4 bases (about 200 g pork per base). Mound the pork slightly in the center of each base to create a generous topping.

Evenly distribute shredded mozzarella and cheddar over the pork on each base. Finish with a sprinkle of grated parmesan across each pizza.

Bake in the preheated oven on the middle rack (or on pizza stone) for 10–14 minutes, until cheese is melted, bubbling and edges of the base are golden and crisp. If you like extra browning, place under a hot grill/broiler for 1–2 minutes—watch closely.

Remove from oven and let rest 2–3 minutes. Garnish with chopped fresh parsley if desired. Serve hot with extra smokey BBQ sauce on the side.