1 - 3poundboneless pork loin {you will have lots of extra pork}
1tablespoonsalt
12ounceslager style beer {I used PBR}
4Yukon gold potatoes3 diced into 1" pieces, 1 sliced into thin rounds
2Golden Delicious applesdiced into 1" pieces
1carrotpeeled and sliced into 1" rounds
1cupbrown sugar
Coleslaw:
1/4head red cabbagethinly sliced
1/4cupsliced roasted red peppers
1tablespoonapple cider vinegar
Pizza:
Homemade Pizza Dough
1/4poundthinly sliced muenster cheese
1/4poundthinly sliced mozzarella
1/4cupsourdough pretzelscrushed
Instructions
Pork:
Preheat oven to 400 degrees F.
heat oil in a dutch oven over medium-high heat. Season pork with salt and sear on all sides until browned, 8 to 10 minutes.
Add beer, apples, carrots, diced potatoes, and enough water to fill the pot 1" from the top. Transfer the pot to the oven and cook uncovered for 2 hours. After 2 hours, sprinkle brown sugar on top of the pork and cook uncovered for another 20 minutes.
Remove pork from the pot to cool. {Please don't forget the pot is hot!!} Once pork has cooled, shred with two forks; set aside.
Strain fruits and vegetables from braising liquid and return liquid to pot. Cook on medium-high heat until liquid reduces. Reduce heat to medium after 5 to 10 minutes if liquid reduces too quickly. Remove from heat and set aside.
Coleslaw:
In a medium bowl, combine cabbage, red peppers, and apple cider vinegar; set aside.
Pizza:
Preheat oven to 500 degrees F.
Stretch pizza dough into a 12" round. Coat large baking sheet with non-stick cooking spray. Lay pizza dough on baking sheet and finish stretching dough.
Top with mozzarella cheese, Munster cheese, and potato slices. Drizzle reduced braising liquid over pizza. Bake for 10 minutes until cheese gets bubbly. Scatter shredded pork over pizza and bake for another 2 to 3 minutes. Crust should finish cooking and be golden brown, but you don't want the pork to char on the tips, so keep an eye on things.
Remove pizza from oven. Top with coleslaw and crushed pretzels.