July 31, 2019

Tony’s Trending Recipe: Pulled Pork & Sweet Corn Pizza

Step by step instructions on how to make Tony’s Trending Recipe: Pulled Pork & Sweet Corn Pizza right at home!
Author: Pizza Today
Recipe type: pizza


  • 1 9- to 13-ounce dough ball
  • 6 ounces whole-milk shredded mozzarella
  • 5 to 6 pound pork butt (makes enough pork for
  • 12 to 15 pizzas)
  • 2 medium sized sweet corn
  • Butter
  • Salt
  • Black Pepper
  • 3 to 5 dashes Red pepper powder or Calabrese chili powder
  • 2 teaspoons of chopped cilantro
  • Queso Fresco or Cotija cheese
  • 3 ounces brown sugar
  • 3 ounces dark Agave nectar
  • 1 orange cut into 8 wedges
  • 3 ounces fresh Tamarind pitted or paste
  • 3 ounces brown sugar
  • 7 orange wedges
  • 3 Serrano peppers sliced
  • 1 habanero sliced in half
  • 3 ounces tamarind
  • 3 ounces dark Agave nectar
  • 1 red bell pepper sliced
  • ½ sliced white onion
  • Salt & black pepper


  1. Corn preparation: Cover the corn with EVOO, butter, salt, black pepper and a light amount of red chili powder or Calabrese powder.
  2. Wrap in foil, place onto a half sheet pan, or on a 14-inch pizza screen.
  3. Bake for 15 minutes in a 550 F oven.
  4. Turn the corn cobs half way around and continue to cook for another 10 to 15 minutes or until corn is ready.
  5. Let your corn cool.
  6. Using a knife, trim the corn from the stocks and set aside.
  7. Pork preparation: Use a medium size cast iron pot or roasting pot with lid that is preferably oval.
  8. Generously salt and pepper the entire piece of pork.
  9. Add olive oil to your pot then place your pot on medium to high heat.
  10. Carefully sear all sides of the pork.
  11. Place your pork into the pot and fill ¾ full of water.
  12. Then add the following ingredients below: brown sugar, orange wedges, Serrano peppers, habanero, tamarind, dark Agave nectar, red bell pepper, white onion, salt & black pepper.
  13. Place your covered pot into the oven and cook pork at 500 F for three hours.
  14. Take pot out when the pork is ready.
  15. Let pork rest covered in the pot for 30 minutes.
  16. Carefully take the pork out of the pot, set onto a cutting board.
  17. Let cool for 30 minutes.
  18. Trim off the fat and place the fat back into the juice in the pot.
  19. Carefully shred pork and place into a container and set aside. Remember the pork will still be hot so be careful.
  20. Place your pot on a stove top on high heat and reduce for 15 minutes. This will intensify the flavor of your au jus.
  21. Turn your au jus to low heat and be ready to serve a side of hot au jus.
  22. Pizza: Shape and stretch your dough into a 12-inch circle.
  23. Place shredded mozzarella and cook the pizza until ready.
  24. Take pizza out of the oven and cut it into desired slices.
  25. Using tongs dip the pulled pork into the hot au jus then evenly place your pork on your pizza.
  26. Add corn, cilantro, salt and queso fresco or cotija cheese.
  27. Garnish with a orange wedge. The squeeze of the orange makes your pizza really pop with the added acidity.
  28. Finish with a few dashes of red pepper or Calabrese powder.
  29. Serve with a side of hot au jus.

RESPECTING THE CRAFT features World Pizza Champion Tony Gemignani, owner of Tony’s Pizza Napoletana in San Francisco and Pizza Rock in Sacramento.  Tony compiles the column with the help of his trusty assistants, Laura Meyer and Thiago Vasconcelos. If you have questions on any kitchen topic ranging from prep to finish, Tony’s your guy. Send questions via Twitter @PizzaToday, Facebook (search: Pizza Today) or e-mail and we’ll pass the best ones on to Tony.