Name: Instant Pot Miso Garlic Pulled Pork Pizza with Pineapple, Red Onion & BBQ Duo Cheeses
Prep time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1.5 lbs pork shoulder (boneless, trimmed); 2 tbsp white miso paste; 3 cloves garlic, minced; 1/2 cup chicken broth; 1 tbsp soy sauce; 2 tbsp rice vinegar; 1 tbsp brown sugar; 1/2 tsp black pepper; 1/2 small red onion, thinly sliced (plus extra for topping); 1/2 cup diced pineapple (plus extra for topping); 1/2 cup Everett & Jones Medium BBQ sauce (plus more for drizzling); 1 prepared pizza dough (about 12-14 inches, store-bought or homemade); 1 cup shredded mozzarella cheese; 1 cup shredded Tillamook sharp cheddar cheese; 1 tbsp olive oil; Fresh cilantro leaves (for garnish, optional)

Instant Pot Miso Garlic Pulled Pork Pizza with Pineapple, Red Onion & BBQ Duo Cheeses

Peter

This California-inspired pizza delivers a powerful punch of flavors: the umami depth of miso-garlic pulled pork, the sweet-tangy hit of pineapple and red onion, and the signature smoky kick of Everett & Jones BBQ sauce. Melty mozzarella and sharp Tillamook cheddar create a cheese pull worthy of a summer night, while the crisp crust holds everything together. Using the Instant Pot for the pork keeps prep easy and the meat ultra-tender. Serve this vibrant pie alfresco on a sunny evening for a crowd-pleasing, West Coast-meets-Soul Food twist on pizza night.

Ingredients

Instructions

Cut the pork shoulder into 2-3 large chunks. In a small bowl, mix miso paste, minced garlic, chicken broth, soy sauce, rice vinegar, brown sugar, and black pepper to form a marinade.
Place pork pieces, half the sliced red onion, and half the pineapple into the Instant Pot. Pour marinade over. Seal lid, set to 'Pressure Cook' on high for 50 minutes. Allow natural pressure release for 10 minutes, then quick release.
Transfer pork to a large bowl and shred with two forks. Spoon 1/4 cup of the cooking liquid and 1/2 cup Everett & Jones BBQ sauce over the pork, tossing to coat thoroughly.
Preheat oven to 475°F (or as high as your oven allows) with a pizza stone or heavy baking sheet inside.
On a floured surface, stretch pizza dough to a 12-14 inch round. Transfer to a sheet of parchment paper. Brush with olive oil.
Spread a thin layer of Everett & Jones BBQ sauce over the dough, leaving a 1/2-inch border. Scatter mozzarella and cheddar evenly over the sauce.
Top with a generous layer of miso garlic pulled pork, then scatter reserved pineapple and red onion over the pork.
Transfer parchment and pizza onto the preheated stone or baking sheet. Bake for 12-15 minutes until crust is golden and cheese is bubbling.
Remove pizza from oven, drizzle lightly with extra BBQ sauce if desired, and top with fresh cilantro leaves. Slice and serve hot.