Beef & Pork, Food, Main Dishes, Pizza, Slow-cooker Dishes

{Slow-Cooker} Carnitas Pizza

Slow Cooker Carnitas Pizza

This is a recipe that I normally might pass on. After all, I’m not usually a big meat eater.  Most of the time I think I could become a vegetarian and not really miss meat.  So this seems like kind of an odd choice of a pizza for me to make.

However, I found it on Running to the Kitchen blog and after reading her rave review of the pizza, I knew that I must make it.

It’s originally a Pioneer Woman recipe, and you probably can’t go wrong with Pioneer Woman recipes.  Am I right??

Slow Cooker Carnitas Pizza 4

Let me tell you, this pizza is all that it is cracked up to be.  It is bursting with flavor.  Although I am traditionally a red-sauce-pizza-kind-of-girl, I think this definitely ranks right up there with my favorite red sauce pizzas.

I could have eaten the pizza straight out of the oven, without putting the meat on it.  It looked and smelled sooo good.  The hubby and I both decided this pizza is more of a savor-the-moment kind of pizza than a scarf-it-down quick pizza.  I just couldn’t get over all the flavors, while eating this.  It’s seriously amazing.

Slow Cooker Carnitas Pizza 2


{Slow-Cooker} Carnitas Pizza
Author: Adapted from Running to the Kitchen, originally from Pioneer Woman
Prep time:
Cook time:
Total time:
Serves: 1 large pizza
  • 2 teaspoons ancho chile pepper (or use chipotle chile pepper if you prefer more spice)
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon kosher salt
  • 2 1/2 pounds chuck roast (or up to 4 pounds)
  • 3 Tablespoons peanut oil, divided
  • 1/2 teaspoon pepper
  • 24 ounces pineapple juice (you could use less if you are only doing a 2 1/2 pound roast)
  • 1 recipe for whole wheat pizza dough
  • 1 cup jarred salsa verde (or tomatillo sauce)
  • 6 ounces mozzarella, shredded
  • 6 ounces white cheddar cheese, shredded
  • 1 red onion, diced
  • 1 bell pepper, thinly sliced
  • 2 banana peppers, diced
  1. In a small bowl, mix together chile pepper, cumin, oregano, and salt. Rub on roast. In a large skillet, heat 2 Tablespoons oil over high until shimmering. (It should sizzle if you throw a drop of water on it.) Sear roast on high for about 2 minutes on each side, or until both sides are well-browned.
  2. Place roast in slow cooker and pour pineapple juice over top. Sprinkle with pepper. Cover and set on high for 4-4 1/2 hours. Once tender, it should fall apart extremely easy. Shred with two forks and keep warm.
  3. When roast is tender, preheat oven to 500° and place pizza stone in oven to preheat.
  4. Lightly flour a cutting board or clean, flat surface. Roll out pizza dough into a circle. Place on a sheet of parchment paper. Top with salsa verde (I usually leave about a 1/2 inch crust all the way around), and then both kinds of cheeses. In a skillet over medium high, heat 1 Tablespoon oil. Saute onion and peppers until crisp-tender. Place on top of pizza over cheese.
  5. Slide pizza (on parchment paper) onto pizza stone and bake for 10-12 minutes or until crust is lightly browned. Remove from oven and top with 1 – 1 1/2 cups of the shredded roast. Serve warm and enjoy!
1. I like the flavor of the meat on the pizza, but I could go for a little less meat next time I think. You can buy a large chuck roast, but you will actually only need 1 – 1 1/2 cups of shredded meat for this recipe. You can use the rest for sandwiches, etc., or put it in the freezer like I did for later Carnitas Pizzas. (already cooked shredded meat = fast meal)[br]2. Definitely don’t leave off the white cheddar, it added lots of yummy flavor to this pizza.[br]3. I used Trader Joe’s salsa verde, and it was delicious.

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