Barbecue Pizza

This is so easy and makes some of the best barbecue I've had (and I am from Memphis!) I've noticed that Boston butts go on sale a lot at Kroger, so I try to buy them and freeze them. The barbecue freezes great and makes for Bill approved barbecue nachos. This recipe makes a lot of barbecue for at least two meals!

• 1 boneless pork butt
• 1 teaspoon of salt
• 1/2 teaspoon of ground red pepper
• 1 (12 oz) bottle of Chipotle marinade ( I prefer Lawrys but off brands work fine too).
• 1 (18 oz) bottle of Barbecue sauce (Corky's is my favorite)
• Pizza Dough (use a mix, make it homemade, or buy a fresh ball of dough)
• Mexican cheese
• Can of pizza sauce
• 1 tablespoon of wine or vinegar
• 1 tablespoon of sugar
• 1 teaspoon of basil

Barbecue:

Rub salt and pepper on pork. Place in crock pot and pour marinade and sauce over the pork. ***If making pizza reserve 1/4 cup of barbecue sauce. Cover and cook on high for 6-7 hours or until pork is tender and shreds easily. Remove pork and shred. Remove 1 cup of sauce and stir the shredded pork in the sauce.

Pizza: 

Make pizza dough as directed. Pour pizza sauce into pan. Add 1 tbs of wine, 1 tbs of sugar, and 1 tsp of basil. You may want to use less sugar if you have a sweeter sauce. These additions aren't necessary but make for a yummy sauce.

Cook pizza dough. Spread sauce  and add barbecue on top. I usually add some of  the barbecue sauce to the barbecue before I put it on the pizza. If your barbecue is frozen, thaw before putting it on the pizza. Cover with cheese. Sprinkle the top with sea salt.

Bake until dough is golden and cheese is melted. Enjoy!