It’s Friday, the perfect time to set sail into the weekend with something totally new, totally unique and totally LLB scrumptious!
After making homemade roti bread this week to dip into my yummy Curry Potato and Mushroom Soup, I knew I had to find an innovative and awesome use for the leftover bread!
My mind immediately went to pizza because well… I LOVE pizza!
Since my inspiration for the Roti Bread came from my favorite Thai restaurant I thought, Thai Pizza! But this couldn’t just be a traditional Thai Chicken Pizza like everyone else does, oh no, I had to put my LLB twist on it!
I decided to slow cook a pork shoulder with my delicious Thai Peanut Sauce, shred the pork then place it on top of the pizza with some of my favorite “Thai Food Accouterments” like bean sprouts, carrots and cilantro.
The result was a trip to melt-in-your-mouth delicious town!
Thai Peanut Pulled Pork
- 3-4 oz pork shoulder
- 1 1/2 cups coconut milk
- 1 cup creamy natural peanut butter
- 1/4 cup Thai red curry paste
- 2 tbsp apple cider vinegar
- 2 tbsp soy sauce
- 1/4 cup brown sugar
- 1 lime, juiced
Roti Bread Pizza
- 6 slices roti bread
- 1/2 cup bean sprouts
- 1/2 cup carrots (julienned)
- 2 tbsp fresh cilantro
- 2 tbsp green onions (chopped)
- 2 tbsp peanuts (crushed)
- 1 lime (cut into wedges)
Place the pork shoulder in a crock pot. Next, combine all of the other ingredients for the pulled pork in a blender. Blend until smooth and creamy. Reserve one cup of the sauce then pour the rest over the pork.
Cover and cook for 3-4 hours on high or 6-8 hours on low.
Remove the pork from the crock pot and shred. I used the shredding blade on my awesome food processor to get a very fine shred, but shredding the good ol’ fashioned way with a knife and fork works just as well (just takes a little more time!)
Place the shredded pork back into the crock pot with the sauce and mix well.
Now it’s time to prepare the pizzas. Begin by evenly spreading the cup of reserved peanut sauce on each slice of roti bread, then topping each pizza with the pulled pork.
Grill over medium heat for 4-5 minutes, then top with the bean sprouts, carrots, cilantro, green onions and peanuts.
Serve each pizza with a wedge of lime for juicing on top of the pizza. This adds a nice juicy, flavorful tang!
Throw the pork into the crockpot in the morning, then easily toss these pizzas together for dinner that evening!
♣ Vegetarian Option: Substitute jackfruit for the pork, this Indian fruit is known as “vegetable meat”. See here for a sample recipe using jackfruit as pulled pork.
♦ Gluten Free Option: Use gluten-free flour in the roti bread recipe and gluten-free soy sauce in the peanut sauce to make this recipe gluten free.
♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing firstname.lastname@example.org.