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Carnitas and Guacamole Pizza

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.

Prep Time
15 mins
Cook Time
4 hrs 15 mins
Total Time
4 hrs 35 mins
Servings: 4 people
Calories: 845 kcal
Course: Dinner
Cuisine: Italian , Mexican

Ingredients

For the Carnitas
  • 1 ½ pounds pork shoulder or pork butt chopped into 1 inch cubes
  • 1 cup beef stock
  • 1 cup freshly squeezed orange juice
  • 1 lime juiced
  • ½ teaspoon cumin
  • ½ teaspoon Coriander
  • 10 oz Chipotle Salsa
For the Guacamole
  • 2 Hass avocados
  • ½ red onion finely diced
  • 1 lime juiced
  • freshly snipped chives
  • salt and pepper to taste
For the Pizza
  • 1 package store bought pizza dough
  • ⅓ cup Chipotle Salsa
  • 2 cups shredded pepper jack cheese
  • Cilantro for garnish

Instructions

For the Carnitas
    Cup of Yum
  1. 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
  1. 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
  1. 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.
  2. 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

Calories 845kcal (42%) Carbohydrates 74g (25%) Protein 47g (94%) Fat 43g (66%) Saturated Fat 16g (80%) Polyunsaturated Fat 4g Monounsaturated Fat 18g Cholesterol 120mg (40%) Sodium 1870mg (78%) Potassium 1423mg (41%) 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

% 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.