So, I made the good old salsa, crock-pot shredded pork the same way that many of us have made it. I guess it might be more well know to be made with chicken. It's much like the bbq chicken below, but instead I made it with a pork loin and salsa verde. I made a lot so I had a lot to play around with for other meals. We had it as soft Tacos the first night. I was feeling Pizza since I usually do it when we make bbq pork/chicken. But since the pork had the lovely Mexican flavors from the salsa, I thought maybe a cornmeal crust would help with the all around Mexican flavor. Lo and behold, someone has thought of this before, as I found when googling around for a cornmeal pizza crust. Here's what I did.You'll need:
One recipe Cornmeal Pizza Dough(we only used half and froze the other half, and I went ahead and used some wheat flour , like the recipe said, but I think you'd be able to get the cornmeal flavor better with all while flour.)
Shredded salsa pork (pork loin and salsa verde in a crock pot for about 7 hours)
more salsa verde
corn (this and the beans were acutally left over from our tacos. I had cooked them with an onion and a sprinkling of the same spices as below.)
cilantro-lime dressing (Made famous by Cafe Rio. The recipe can be found many places, though I used the one found here. I used like 3 times the amount of lime juice the said, and next time I'll use half sour cream, half mayo, instead of all mayo like the recipe says. Still so good.)
Roll your dough on a pizza stone that has been sprayed and sprinkled with more cornmeal. Spread a little salsa on as a base. Add as much pork as you'd like. Follow with the corn/beans, red onions, tomatoes, more salsa if you'd like, the cheese and the spices. Bake in a 475 degree oven for about 15-20 minutes, or until the crust is baked, and the ingredients are warmed through. Cut into slices and serve with lettuce, cilantro (or any garnishes/flavor additions) and a good drizzle of the dressing. Oh, I can't tell you how much I enjoyed each bite. And, you probably need to eat this pizza with a fork.
The best part is, we STILL have tons of pork left. I'm thinking Navajo tacos. Tonight.