Carnitas and Guacamole Pizza
User Reviews
5
2 reviews
Excellent
Carnitas and Guacamole Pizza
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Raise your hand if you like carnitas!! Keep it up if you like guacamole. And if you like pizza? Then this Carnitas and Guacamole Pizza is for you.
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Ingredients
For the Carnitas
- 1 ½ pounds pork shoulder chopped into 1 inch cubes, or pork butt
- 1 cup beef stock
- 1 cup orange juice freshly squeezed
- 1 lime juiced
- ½ teaspoon cumin
- ½ teaspoon Coriander
- 10 oz chipotle salsa
For the Guacamole
- 2 avocado Hass variety
- ½ red onion finely diced
- 1 lime juiced
- chives freshly snipped
- salt to taste
- black pepper to taste
For the Pizza
- 1 pizza dough package store bought
- ⅓ cup chipotle salsa
- 2 cups pepper jack cheese shredded
- cilantro for garnish
Instructions
For the Carnitas
- In a large oven proof pan combine the cubed pork, stock, orange juice and salsa, this mixture should totally cover the pork, if not add a little water until the pork is submerged. Bring to a boil. Once boiling, reduce heat to medium low and simmer with the lid on for 3.5 hours, at which point the pork should be falling apart to the touch. Remove the lid and let the pork cook for about 20 minutes more until most of the liquid is evaporated. Remove the pan from the heat and shred the carnitas with 2 forks and set aside. Transfer the carnitas to a baking sheet and put into an oven on broil to crisp.
For the Guacamole
- Combine everything in a large bowl and mash together until half smooth and half chunky. Cover with plastic wrap and set aside.
For the Pizza
- Preheat the oven to 475 degrees F. Roll the pizza dough out on. Spread the salsa on the pizza dough in place of pizza sauce. Top the salsa with the shredded cheese and transfer to the preheated oven for about 8 minutes.
- Remove the baking sheet from the oven and sprinkle on the cooked and shredded carnitas. Transfer the baking sheet back into the oven for 5 minutes more until the cheese is golden and the crust is fully cooked. Remove the baking sheet from the oven and let it rest for a few minutes. Top with guacamole and cilantro serve immediately.
Notes
- Cook the carnitas in the Instant Pot: Use ¼ cup orange juice and ½ cup salsa, no stock for 35 minutes in an instant pot. Then let de-pressurize for 20 minutes before opening.
- Use ¼ cup orange juice and ½ cup salsa, no stock for 35 minutes in an instant pot. Then let de-pressurize for 20 minutes before opening.
Nutrition Information
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Calories
845kcal
(42%)
Carbohydrates
74g
(25%)
Protein
47g
(94%)
Fat
43g
(66%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
18g
(90%)
Cholesterol
120mg
(40%)
Sodium
1870mg
(78%)
Potassium
1423mg
(30%)
Fiber
11g
(44%)
Sugar
17g
(34%)
Vitamin A
1176IU
(24%)
Vitamin C
54mg
(60%)
Calcium
504mg
(50%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 845 kcal
% Daily Value*
| Calories | 845kcal | 42% |
| Carbohydrates | 74g | 25% |
| Protein | 47g | 94% |
| Fat | 43g | 66% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 18g | 90% |
| Cholesterol | 120mg | 40% |
| Sodium | 1870mg | 78% |
| Potassium | 1423mg | 30% |
| Fiber | 11g | 44% |
| Sugar | 17g | 34% |
| Vitamin A | 1176IU | 24% |
| Vitamin C | 54mg | 60% |
| Calcium | 504mg | 50% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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