I wish I could eat this pizza every night! Seriously my mouth is watering just thinking about eating it again! This is a copy cat recipe I recreated from the restaurant The Goat and Vine in Temecula, California. I was in California for a week and this was my most favorite thing I ate.
The flavors in this pizza are over the top! The savory carnitas mixed with the fresh crema, your taste buds will literally dance!
Now, you’re going to look at the long list of ingredients and think I’m crazy but I’m not kidding when I say it is 100% worth the time and energy. And to be honest, the list is long but it’s not difficult, you probably have several of the ingredients in your fridge and pantry already.
The carnitas do take about 2 hours to cook, but you can set it on a simmer and walk away. There will be no regrets with this one – check out the recipe and let me know if you give it a try!
- 4 pounds fatty pork shoulder, cut into 2-inch pieces
- 3 cups water
- 1 sweet onion, sliced
- 1 orange, cut into 4 pieces
- 4 TBLS butter
- 4 garlic cloves, peeled and smashed
- 2 bay leaves
- 2 jalapeños cut into 4’s (seeds removed for less heat)
- 1 small can cherry coke (7.5 oz)
- 2 teaspoons dried oregano
- 1 tablespoon cumin
- 3 teaspoons sea salt
- 1 tablespoon Reload, Fully Loaded (Or your favorite all-purpose seasoning salt)
Cilantro Jalapeno Lime Crema (original recipe from Damn Delicious)
- 4 jalapenos, halved
- 2 cups loosely packed cilantro, stems removed
- 1/2 cup sour cream
- 2 cloves garlic
- Juice of 1 lime
- Pinch of salt
- 1/2 cup olive oil
- 1 tablespoon apple cider vinegar
- 1 raw pizza dough
- 1 cup mozzarella
- 1 ripe avocado – sliced
- 1/2 cup cherry tomatoes – sliced
- 1/4 cup cilantro – chopped, stems removed
- Pat the pork dry then season all sides with Fully Loaded/Seasoning Salt.
- In a very large, heavy pot, drizzle olive oil. Once hot, add seasoned pork and brown on all sides for just a few minutes. Then add in the butter, onions, jalapeños, garlic, oranges, allow to cook a few minutes.
- Next, add in the liquid (water and cola), add oregano and 1 tsp salt. Stir and bring to a boil for 10 min.
- Lower the heat and simmer vigorously, stirring occasionally, until the pork is fork-tender and the liquid has almost completely evaporated, this will take at least 2 hours. You should have only about 1 or 2 cups of liquid remaining. Discard the orange pieces and bay leaves. Note: If the liquid hasn’t evaporated after 2 hours, transfer the pork pieces to a foil-lined baking sheet and let the liquid continue to bubble away, stirring often, until it has become thick.
- Turn your oven on broil. Shred the pork and spoon over the reduced cooking liquid. Place under broiler and brown the pork, about 10 minutes or until the tops have become brown and crispy.
Cilantro Jalapeno Lime Crema
- Combine jalapenos, cilantro, sour cream, garlic, lime juice and salt in the bowl of a food processor.
With the motor running, add olive oil and vinegar in a slow stream until emulsified.
- Preheat oven to 450F.
- Follow directions on the bag to stretch the pizza dough to roughly 12″ and place on a pizza flat baking tray or mesh pizza tray.
- Spread a little crema on the raw dough then sprinkle on the mozzarella cheese. Next, pile on the carnitas and bake about 15 minutes.
- Remove from oven and liberally drizzle on the cilantro crema, top with sliced tomatoes, chopped cilantro and avocado.
- Eat immediately and enjoy the labor of love you just created!
Keywords: carnitas, pizza, cilantro, crema, jalapeno, pork, lime, dinner