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Reinventing pulled-pork pizza with a promise of savory gravy goodness--Part 3

10/12/2024

extreme closeup of a pulled pork pizza with a tag that says

Yes, it finally happened last night: The Hunt For Pulled Porktober came to an end.

Was that end a success or failure?

I'll allow you to decide.

And by the way, if you were one of the many who wrote, expressing your ongoing joy and delight at witnessing the culinary porcine perversity of the Pulled-Pork Pig Pie Adventure Series Part 1 and Part 2, thank you.

It's always nice to know there is a foodie fellow traveler, even if only in spirit and interwebs digits.

In our last episode, you'd been left with a pizza that had a great hole torn from the middle. (A metaphor for our times, perhaps?)

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Reinventing pulled-pork pizza with a promise of savory gravy goodness--Part 2

10/5/2024

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pig standing atop a pulled pork pizza asking

Yes, I know. While waiting for the results of the pig-pizza prototyping project described last Saturday, you’re wondering how you slept at all this past week.

I’m here to tell you: sleep is overrated. All you need is pizza. Also, pulled pork doesn’t hurt.

In fact, as I’m writing this, I can taste the pork from this pizza and I want more. And I want it now.

Today’s lavishly illustrated second installment of the Pulled-Pork Pig Pie Adventure Series features wild speculation, gelatinized pig broth, pig parts on parade, and what was a piping hot pizza bubbling with promise—despite a giant, weeping wound near the center.

(Fear not. It wept with joy for our sins of savory pursuit.)

Like most honest pizza mistakes, this project was edible, enjoyable, dazzling and disappointing all at the same time.

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Reinventing pulled-pork pizza with a promise of savory gravy goodness--Part 1

9/28/2024

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pig drawing standing on a cheese pizza with exclamation over its head

I’m doing something crazy ridiculous. I’m not sure how it’s going to turn out yet. In the meantime, can I interest you in some used pig parts?

As you may know (if you’ve been paying attention here instead of doing something productive and useful), I’ve been on a kick I’m calling “Pizza Like A Local.”

That’s an effort to devise more ways to represent your hometown’s signature foods on pizza.

Well, yesterday, I was confronted with one of my least favorite pizza toppings: Pulled pork.

In an effort to confront this probable porcine beastie pizza, I’ve learned a couple of useful tactics. They include remembering that a) there’s always another way to use a familiar ingredient, b) there are simple tricks that are applicable in places way beyond pizza, and c) you know nothing about what kinda craziness your friends are willing to try.

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Author

Blaine Parker is the award-winning author of the bestselling, unusual and amusing how-to pizza book, Free The Pizza. Also known as The Pizza Geek and "Hey, Pizza Man!", Blaine is fanatical about the idea that true, pro-quality pizza can be made at home. His home. Your home. Anyone's home. After 20 years of honing his craft and making pizza in standard consumer ovens across the nation, he's sharing what he's learned with home cooks like you. Are you ready to pizza?

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​Saturday Afternoon Pizza Posts

The Homemade Pizza Blog At Free The Pizza

Reinventing pulled-pork pizza with a promise of savory gravy goodness--Part 3

Reinventing pulled-pork pizza with a promise of savory gravy goodness--Part 2

Reinventing pulled-pork pizza with a promise of savory gravy goodness--Part 1

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