Raspberry BBQ Pulled Pork Pizzas with Raspberry Ranch

While the past few weekends have been filled to the brim with incredibly fun moments including whale watching, family dinners, and a day at Disneyland, I’m looking forward to a mellow couple of days. It’s so nice to have a good balance of weekends filled with action-packed experiences and those with relaxing days to read and watch shows on Netflix. 

For tonight's low-key agenda, we're contemplating on creating a build-your-own-tacos bar, but something about Friday night pizza always sounds appealing.

While I’m not really a big Ranch dressing fan (I prefer lighter vinaigrettes; I’m pretty sure it’s the dietitian in me), this “Raspberry Ranch” is something worth trying.

Don't let the ingredients list of this recipe intimidate you. Making this pizza is easy as can be; it just takes a bit of prep work, but the prep is well worth the effort. And any remaining BBQ pork can be used beautifully as leftovers. 

 So, maybe this would be a better make-on-Sunday, enjoy-the-leftovers-on-Monday-kind-of-meal.

Happy weekend!

Raspberry BBQ Pulled Pork Pizzas with Raspberry Ranch

Don't be intimidated by this ingredients list. Making this recipe is as easy as can be -- it simply takes a little bit of prep work to cook the pork ahead of time. And the result is no ordinary pizza. It's a pizza worth the prep! 

Ingredients:

BBQ Pork:

½ onion, thinly diced

4 cloves garlic, minced

½ bourbon whiskey

½ teaspoon black pepper

½ teaspoon salt

2 cups ketchup

¼ cup tomato paste

¼ cup Worcestershire sauce

½ cup brown sugar

¼ cup raspberry puree*

3-4lbs boneless pork shoulder

Pizzas:

2 frozen garlic naan breads

½ red onion, thinly sliced

½ cup shredded mozzarella cheese

2 tablespoons freshly chopped cilantro

1 tablespoon sunflower seeds

¼ cup raspberry puree*

2 tablespoons ranch dressing (try this homemade recipe)

*We make the raspberry puree by warming frozen raspberries (over the stove or in the microwave) until they soften, stirring to make a consistent texture.

Directions:

1.     In a large frying pan, lightly sauté the finely diced onions until golden brown, add garlic and sauté for a minute more, than add bourbon. Simmer for 5 minutes

2.     Remove pan from heat and add remaining BBQ sauce ingredients *excluding raspberry puree. 

3.     Add pork shoulder to slow cooker and pour BBQ sauce over. Cook on high for about 6 hours until pork is falling apart.

4.     Remove pork from slow cooker and shred into large bowl. Whisk raspberry puree into BBQ sauce and mix into pork.

5.     Preheat oven to 450 degrees.

6.     In a small sauce pan gently sauté red onion until lightly golden, but still crisp.

7.     Place naan in oven for 2 minutes to thaw.

8.     Remove naans from oven, top each with about 1/4 cup of pulled pork, 1/4 cup mozzarella, and half the cooked red onions.

9.     Bake for about 6 minutes until cheese is melted and crust is crispy.

10.  While hot, sprinkle pizzas with cilantro and sunflower seeds.

11.  Whisk 2 tablespoons of raspberry puree with 2 Tablespoons of ranch dressing and drizzle over pizzas - or use for dipping!

Enjoy, preferably with those you love.

Disclaimer:  Lisa and I are consulting dietitians for the National Processed Raspberry Council.