Quick Recipe Version (TL;DR)

Yield: 4 servings (two 11–12 inch pizzas)
Prep Time: 40 minutes (active)
Cook Time: 3 hours 30 minutes
Total Time: 4 hours 10 minutes (includes rising and braising)

Quick Ingredients

1.5 lb boneless pork shoulder
1.5 tsp kosher salt, 1 tsp black pepper
1.5 tsp smoked paprika, 1 tsp chili powder, 1 tsp ground cumin
2 tbsp brown sugar, 3 cloves garlic, 1 small onion
1/2 cup chicken broth, 1/4 cup apple cider vinegar, 1/4 cup BBQ sauce
2 medium onions, 1.5 tbsp butter, 1 tbsp olive oil
3–4 jalapeños, 1/2 cup vinegar, 1/2 cup water, 1 tbsp sugar, 1 tsp salt
1 lb pizza dough (2 x 8 oz balls), at room temperature
1/3 cup pizza sauce, 1/3 cup BBQ sauce, 1 tbsp olive oil
8 oz shredded low-moisture mozzarella (about 2 cups)
Optional: 1/4 cup grated Parmesan, fresh cilantro for garnish

Do This

1. Season pork with salt, spices, and brown sugar; sear in a Dutch oven until browned.
2. Add onion, garlic, broth, vinegar, and BBQ; cover and braise at 300°F (150°C) for 2.5–3 hours until fork-tender, then shred.
3. Caramelize sliced onions in butter and oil over medium-low heat for 25–35 minutes; set aside.
4. Quickly pickle sliced jalapeños by simmering vinegar, water, sugar, and salt; pour over jalapeños and cool.
5. Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 30–45 minutes.
6. Mix pizza sauce, BBQ sauce, and olive oil; stretch dough, spread a thin layer of sauce, then top with mozzarella, pulled pork, caramelized onions, and jalapeños.
7. Bake 10–14 minutes until crust is browned and cheese is bubbling; garnish with cilantro if using and serve hot.

Why You’ll Love This Recipe

Perfect balance of smoky, sweet, and tangy flavors in every bite.
Restaurant-level pulled pork pizza made entirely in your home kitchen.
Flexible: use store-bought dough and jarred jalapeños, or go fully from-scratch.
Great for parties, game day, or using up leftover pulled pork.

Grocery List

Produce: Yellow onions, garlic, fresh jalapeños, optional fresh cilantro or scallions.
Dairy: Low-moisture mozzarella, unsalted butter, optional Parmesan cheese.
Pantry: Boneless pork shoulder, pizza dough (or flour, yeast, sugar, salt, olive oil), BBQ sauce, pizza or tomato sauce, chicken broth, apple cider or white vinegar, brown sugar, granulated sugar, smoked paprika, chili powder, ground cumin, kosher salt, black pepper.

Full Ingredients

For the Smoky Pulled Pork

1.5 lb (680 g) boneless pork shoulder (Boston butt), trimmed and cut into 3–4 large chunks
1.5 tsp kosher salt
1 tsp freshly ground black pepper
1.5 tsp smoked paprika
1 tsp chili powder
1 tsp ground cumin
2 tbsp packed light brown sugar
1 tbsp olive oil (for searing)
1 small yellow onion, thinly sliced
3 cloves garlic, minced
1/2 cup (120 ml) low-sodium chicken broth
1/4 cup (60 ml) apple cider vinegar
1/4 cup (60 ml) BBQ sauce (plus more to taste for drizzling at the end, optional)

For the Caramelized Onions

2 medium yellow onions, thinly sliced (about 4 cups loosely packed)
1.5 tbsp unsalted butter
1 tbsp olive oil
1/2 tsp kosher salt
Optional: 1 tsp brown sugar, if onions need help browning
Optional: 1–2 tbsp water, for deglazing the pan

For the Quick Pickled Jalapeños (or use store-bought)

3–4 fresh jalapeños, thinly sliced into rings (about 3/4 cup)
1/2 cup (120 ml) water
1/2 cup (120 ml) white vinegar or apple cider vinegar
1 tbsp granulated sugar
1 tsp kosher salt
1 garlic clove, lightly smashed
Optional: 1/4 tsp dried oregano or dried thyme

For the Pizza Base, Dough, and Toppings

1 lb (450 g) pizza dough, divided into 2 balls (8 oz / 225 g each), at room temperature
- Store-bought is fine, or see optional homemade dough below.
1/3 cup (80 ml) smooth pizza sauce or plain crushed tomatoes
1/3 cup (80 ml) BBQ sauce
1 tbsp olive oil
8 oz (225 g) low-moisture mozzarella, shredded (about 2 cups loosely packed)
Optional: 1/4 cup (25 g) finely grated Parmesan or Pecorino Romano
About 2 to 2 1/2 cups cooked shredded pulled pork (from above)
Caramelized onions (from above)
1/2 cup drained pickled jalapeño rings (homemade or store-bought), plus more to taste
Optional garnish: 2–3 tbsp chopped fresh cilantro or thinly sliced scallions
Flour, for dusting the work surface

Optional Homemade Pizza Dough (Makes 2 x 11–12 inch pizzas)

2 1/4 tsp (1 packet, 7 g) active dry yeast
1 1/2 cups (355 ml) warm water, about 110°F (43°C)
1 tbsp granulated sugar or honey
3 1/2 to 4 cups (440–500 g) bread flour or all-purpose flour, plus extra for dusting
2 tsp kosher salt
2 tbsp olive oil (plus a little extra for greasing the bowl)

Step-by-Step Instructions

Step 1: Start the Pizza Dough (or Rest Store-Bought)

If you are making dough from scratch, start here so it has time to rise. In a large bowl, combine the warm water (110°F / 43°C) and sugar or honey. Sprinkle the yeast over the top and let sit for 5–10 minutes until foamy. In a separate bowl, whisk together 3 1/2 cups (440 g) of the flour and the salt. Add the foamy yeast mixture and 2 tbsp olive oil to the dry ingredients and stir until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 6–8 minutes, adding a bit more flour only if it is very sticky, until smooth and elastic. Lightly oil a clean bowl, place the dough inside, turn to coat with oil, cover tightly, and let rise in a warm spot for 60–90 minutes, or until doubled in size. Once risen, divide into 2 equal balls, cover, and let rest at least 20 minutes before shaping.

If you are using store-bought dough, place the two dough balls into lightly oiled bowls, cover, and let them sit at room temperature for 45–60 minutes so they relax and are easy to stretch.

Step 2: Season and Sear the Pork

While the dough is rising or resting, prepare the pork. Preheat your oven to 300°F (150°C). In a small bowl, mix together the kosher salt, black pepper, smoked paprika, chili powder, ground cumin, and brown sugar.

Pat the pork shoulder pieces dry with paper towels, then rub the spice mixture all over, coating them evenly. Heat 1 tbsp olive oil in a heavy, oven-safe pot or Dutch oven over medium-high heat. When hot, add the pork in a single layer (work in batches if necessary) and sear for 2–3 minutes per side, until well browned. Transfer browned pieces to a plate while you finish searing the rest.

Step 3: Braise the Pork Until Tender, Then Shred

Once all the pork is seared, reduce the heat to medium. Add the sliced small onion to the same pot, scraping up any browned bits from the bottom. Cook for 3–4 minutes until the onion starts to soften, then add the minced garlic and cook for 30–60 seconds, just until fragrant.

Pour in the chicken broth, apple cider vinegar, and 1/4 cup BBQ sauce, stirring to combine and to deglaze the pan. Return the pork (and any accumulated juices) to the pot, nestling the pieces into the liquid. The liquid should come about halfway up the pork; if it is very low, add a splash more broth or water.

Cover the pot with a tight-fitting lid and transfer to the preheated 300°F (150°C) oven. Braise for 2 1/2 to 3 hours, turning the pieces once or twice during cooking, until the pork is very tender and easily shreds with a fork. When done, use tongs to transfer the pork to a bowl and shred with two forks. Moisten the shredded meat with a few spoonfuls of the cooking juices and, if you like, an extra tablespoon or two of BBQ sauce for a richer flavor. Set aside; you will need about 2 to 2 1/2 cups for the pizzas.

Step 4: Caramelize the Onions and Pickle the Jalapeños

About 45–60 minutes before the pork is done, start the onions. In a large skillet over medium heat, melt the butter with 1 tbsp olive oil. Add the sliced onions and 1/2 tsp salt. Cook, stirring occasionally, for 5–7 minutes until they start to soften.

Reduce the heat to medium-low and continue cooking for 20–30 minutes, stirring every few minutes. If the onions start to stick or brown too quickly, add a splash of water and scrape up any browned bits. For extra sweetness, you can stir in 1 tsp brown sugar during the last 5–10 minutes. The onions are done when they are soft, deep golden, and jammy. Set aside to cool slightly.

To make quick pickled jalapeños, place the sliced jalapeños and smashed garlic clove in a heatproof jar or bowl. In a small saucepan, combine the water, vinegar, sugar, salt, and dried oregano (if using). Bring to a simmer over medium heat, stirring until the sugar and salt dissolve. Carefully pour the hot brine over the jalapeños, making sure they are submerged. Let cool to room temperature for at least 20 minutes. Drain before using on the pizzas. (Jarred pickled jalapeños can be used instead to save time.)

Step 5: Preheat the Oven and Prep the Toppings

Place a pizza stone, pizza steel, or an inverted heavy baking sheet on the middle rack of your oven. Preheat the oven to 500°F (260°C) for at least 30–45 minutes so the baking surface is thoroughly heated. If your oven only goes to 475°F (245°C), use that and bake slightly longer as needed.

In a small bowl, whisk together the pizza sauce, BBQ sauce, and 1 tbsp olive oil until smooth. Taste and adjust: add a little more BBQ sauce for sweetness and smoke, or more tomato sauce for a lighter, more tangy base.

Shred the mozzarella if you have not already, and have ready: the shredded pulled pork (about 2 cups), the caramelized onions, and the drained pickled jalapeños. Lightly flour a work surface and a pizza peel or a piece of parchment paper for easy transfer to the oven.

Step 6: Shape and Assemble the Pizzas

Working with one dough ball at a time, place it on the floured surface. Press gently with your fingertips to flatten into a disk, leaving a slightly thicker rim around the edges for the crust. Lift the dough and stretch it carefully with your hands, rotating as you go, until it is about 11–12 inches in diameter. Try not to deflate the outer edge too much.

Transfer the stretched dough to a floured pizza peel or a piece of parchment. Spoon 3–4 tbsp of the tomato-BBQ sauce mixture onto the center and spread it out in a thin, even layer, leaving a 1-inch border uncovered for the crust. Sprinkle about 1 cup of shredded mozzarella evenly over the sauce, followed by a light sprinkle of Parmesan if using.

Top with about 1 cup of shredded pulled pork, distributing it evenly so every bite has some, but without piling it so high that the pizza becomes soggy. Add a generous handful of caramelized onions and a scattering of pickled jalapeño rings (use less if you prefer milder heat). Repeat the shaping and topping process with the second dough ball.

Step 7: Bake, Garnish, and Serve

Slide the first pizza onto the preheated stone or baking sheet (if using parchment, slide the entire parchment onto the hot surface). Bake at 500°F (260°C) for 10–14 minutes, rotating once if needed, until the crust is puffed and deeply golden in spots, the cheese is melted and bubbling, and some edges of the pork and onions have crisped slightly.

Remove the pizza from the oven and let it cool for 2–3 minutes. If desired, drizzle very lightly with additional BBQ sauce. Sprinkle with chopped fresh cilantro or sliced scallions for brightness. Slice into wedges and serve hot.

Repeat with the second pizza. If your oven is large and you have two stones or pans, you can bake both at once, rotating their positions halfway through for even browning.

Pro Tips

Get the dough truly room temperature. Cold dough is hard to stretch and will spring back. Let it sit out at least 45–60 minutes before shaping.
Go easy on the sauce. Because the toppings are juicy (pulled pork, onions, jalapeños), a thin layer of sauce keeps the crust from becoming soggy.
Preheat the stone or baking sheet fully. A screaming-hot surface is key to a crisp bottom crust; give it the full 30–45 minutes of preheating.
Use just enough pork. For best texture, aim for about 1 cup of pulled pork per pizza; too much can weigh down the crust and prevent even heating.
Make components ahead. The pulled pork, caramelized onions, and pickled jalapeños all keep well, so you can assemble and bake fresh at the last minute.

Variations

All-BBQ base: Skip the tomato sauce and use 2/3 cup BBQ sauce thinned with 1–2 tbsp water. This makes a sweeter, smokier pizza that really leans into barbecue flavors.
Spicy deluxe: Add thinly sliced red onion, a sprinkle of crushed red pepper, and a little pepper jack cheese mixed with the mozzarella for extra heat.
Tropical twist: Add a light scattering of small pineapple chunks to the pizza with the pork for a sweet contrast to the smoky meat and spicy jalapeños.

Storage & Make-Ahead

Pulled pork: Store cooled shredded pork in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently in a covered pan with a splash of the braising liquid or a bit of water and BBQ sauce before using on pizza.

Caramelized onions: Keep in a covered container in the fridge for up to 5 days. They also freeze well in small portions.

Pickled jalapeños: Store in their brine in a sealed jar in the refrigerator for up to 2 weeks. The flavor improves after the first day.

Pizza dough: Homemade dough can be refrigerated for up to 2 days (tightly covered) or frozen for up to 3 months. Thaw frozen dough overnight in the fridge, then bring to room temperature before shaping.

Leftover pizza: Refrigerate slices in an airtight container for up to 3 days. Reheat on a hot skillet (covered) or directly on the oven rack at 375°F (190°C) for 5–8 minutes until warmed through and crisp.

Nutrition (per serving)

Approximate values for one of 4 servings (half a pizza), assuming you use about 2 cups of pulled pork total and all the cheese and sauce:

Calories: ~850 kcal; Protein: ~45 g; Carbohydrates: ~80 g; Fat: ~35 g; Saturated Fat: ~14 g; Fiber: ~4 g; Sugar: ~18 g; Sodium: varies by BBQ sauce and dough, but approximately 1,600–1,800 mg. These numbers are estimates and will vary with specific brands and ingredient amounts.

Smoky Pulled Pork and Pickled Jalapeño Pizza