The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pull Pork Sourdough Pizza: Act 2

loydb's picture

Pull Pork Sourdough Pizza: Act 2

I'm revisiting my Pulled Pork Sourdough Pizza. I toned down the heat a bit -- I still used habenero bbq sauce when I pre-heated the pork, but use a sweeter sauce on the actual dough. And instead of serranos, I used jalapenos for the pico. It still had a kick to it, but didn't leave my wife in tears...




thomaschacon's picture
thomaschacon (not verified)

(I fast the entire month of December, so I could eat that entire pizza right now in one sitting. And the box in comes in...)

Very nice!


How's this for a sauce (Note. I can't eat it. Too hot. And I love hot.): 

Silver Bill's Garbanero Tongue-Twister Hot Sauce

A half cup of Silver Bill's Garbanero Tongue-Twister Hot Sauce is rumored to be capable of reviving a horse that's been dead less than an hour.


1 quart peeled garlic cloves
6 to 12 bright red habanero peppers
2 6-ounce bottles Goya Louisiana Hot Sauce
1 tablespoon seasoned salt
1 tablespoon freshly ground black pepper


Snip the cluster end off each garlic clove. Remove seeds from the habanero peppers. Use at least 6 habaneros or more, depending upon their size and the maker's taste and/or threshold of pain.

Combine all ingredients and liquefy in a blender. For a thinner sauce, add more Goya Hot Sauce.

loydb's picture

Truth be told, the only thing that kept me from eating the whole thing was the fact that my wife wanted some... no fasting necessary!


linder's picture

I love the pizza. It looks fantastic and I'll bet it tastes even better than it looks.  Great job!

loydb's picture

Thanks! I've got two more balls of dough from that batch (PR's Neopolitan crust from American Pie), and just enough pork left for a pair of pizzas. I may break it out for UFC Saturday!


sam's picture

You are making me hungry.  I could tear into that.     :)