A true balance between sweet, earthy and warm flavors with juicy pork shoulder slowly cooked overnight.
Serving Size: 12 inch pizza
1 pre-made pizza dough
1 pork shoulder, 2lbs
1 large parsnip root
1 ½ cups of chicken stock
3 Tbsp of olive oil
8 ounces cheddar curds (we used Maplebrook)
Blake Hill’s Heirloom Apple with Maple Syrup Butter
In a slow cooker, pour 2 Tbsp olive oil and add the pork shoulder, chicken stock and 2 Tbsp Blake Hill’s Heirloom Apple with Maple Syrup Butter.
Cover and cook on high for 2 hours, then reduce heat to low and cook another 4 hours until roast easily shreds with a fork
Shred the pork and place back in the slow cooker to absorb the juice. Season as desired with salt and ground black pepper.
Preheat oven to 450°F and hold at this temperature for 30 - 40 minutes. If a pizza stone is available, place on the middle rack and heat with the oven
Peel and cut parsnip root into small cubes, place cubes on a parchment paper-lined sheet, drizzle remaining olive oil and season with salt and ground black pepper. Roast parsnips for 25-30 minutes
Stretch the pizza dough to approximately 12” on a floured surface
Spread 3-4 Tbsp Blake Hill’s Heirloom Apple with Maple Syrup Butter on the dough, then add pulled pork, cheddar curds and roasted parsnips
Bake the pizza for 15-18 minutes on the middle rack, or stone, of your oven, then slice and Enjoy!