Habanero Glazed Pulled Pork Pizza

[James Lake]

First of all....the Pork

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Two 5 pound butts rubbed with K Salt, cracked black peppercorn, coriander, cumin and garlic powder.

The glaze started with 2 gallons of fresh squeezed (got the juicer out) orange juice, 1 cup of fresh lime juice, 2 habanero chiles with a cut on one side and 2 cups of light brown sugar.

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Boiled the glaze for over an hour until it was reduced by half.

The butts stayed on the smoker untouched for two hours, after two hours they were glazed and then glazed every 45 minutes until they hit an internal temp of 170 which took about 12 hours.

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No pictures of the pulled pork, most of it was served at a party with a vinegar based sauce and a mayo based slaw, lucky that we got away with any left-overs.

Now the pizza time

This is my setup to build a ceiling on the pizzakettle, it's a round pizza stone wrapped in foil.

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A picture of the fuel

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Kettle is hot

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SMOKING HOT

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[James Lake]

Pork sitting on homemade dough compliments of the Lady of the House

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In the oven

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Love the bubble dough

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Pie out of the oven

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Pull Pork Pie was topped with a lime crème before eating.

Also did two other pies

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Time to eat....beer was great

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Money shot

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So good I even saved some for lunch at the office the next day.

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[Clint]

that's some awesome looking Pizza & Pork, and an interesting Beer. TGIF

If you take it to the office, you'd better take enough for everyone......

 

[Craig Alumbaugh]

Pizzas look mighty tasty

 

[Matt Rector]

Spot on sir! You have your pizza system down perfect, that looks delicious!

 

[Bill Schultz]

That Gent's is a Master at work

 

[JRAiona]

Great looking pizzas James. I'm going to have to try that glaze, it sounds awesome.

 

[Cee El]

I just want to say that I like the way you cook. It is very creative the way you built the pizza to maximize the flavor of each component. Bravo.

 

[Rich Dahl]

James those pies look great. I'm about to finally get my kettle pizza going and going to try your foiled stone idea as a heat reflector up top.

 

[Barb D]

The port and pizza looks fantastic James. Like Clint said you better have enough pizza to share at the office.

 

[Nate Frost]

Awesome James! And thanks for the glaze recipie. I'm gonna use it on my next pulled pork.

 

[Tim McCann]

Nice pie James!

 

[Cliff Bartlett]

Awesome post Jim!! That picture of the two pork butts is gorgeous. Liked your creativity both in your set up and those delicious looking pies. Home Run for sure!

 

[Matt H.]

Wow. Tales of that cook will be told for generations.

 

[James Lake]

The glaze recipe is for 10 pounds of pork, adjust accordingly.

 

[ChuckO]

That's a WOW cook James. Those Pizzas, OH MY!

 

[Clay Neubauer]

That is some beautiful pie. I'm going to have to try that ceiling with my Pizza Kettle for sure.

 

[Robert McGee]

I am a Pizza fan and those pies look terrific! I"m running out of superlatives on this forum!!

Keep on smokin',
Dale53