Pulled Pork Pita Pizzas

Have you ever eaten a meal at a restaurant and just kept obsessing over it until either a.) you went to the restaurant again specifically to have that dish one more time, or b.) you finally broke down and tried to duplicate it in your own kitchen? That exact thing happened to me after I tried the pulled pork pizza at Rivage Atlantique during a lunch with my family a couple of months ago. It was so delicious that I thought about it for weeks until I finally decided to make my own version at home.

This may sound simple, and it is; it's just pulled pork, coleslaw, cheese, and pickles on a pizza. But the end result is insanely delicious. It's such a wonderful combination of flavors, and one that most people enjoy on a sandwich -- so why not on a pizza?

Instead of using pizza crust, I pulled a package of pitas out of the freezer and used those -- they're the perfect size for personal pizzas. The hands-on cooking time is very minimal, making these pizzas perfect for a weeknight. And I can guarantee that they'll make your family very happy! You'll definitely have pork left over, but that's okay; you'll probably want to make these again the next night...and the next.

Pulled Pork Pita Pizzas
inspired by a meal at Rivage Atlantique

For the pork:

1 2-pound pork shoulder or butt
4 cloves garlic, finely minced
2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon oregano
1 tablespoon white vinegar
1 bottle of your favorite BBQ sauce

For the pizzas:

4 pita breads
2 cups freshly shredded cheddar cheese
Prepared coleslaw
Refrigerated pickles, sliced

1. Combine garlic, salt, pepper, oregano, olive oil, and vinegar. Rub pork with garlic mixture and refrigerate overnight. Cook in a Crock pot on low for 8 hours. Turn off the heat and stir in the BBQ sauce; replace the lid and let sit until warmed through.

2. Preheat the oven to 400 degrees. Place the pita breads on a baking sheet and bake for 5 minutes. Remove from oven and top each pita with 1/2 cup of the pork, 1/2 cup of cheese, and sliced pickles to taste. Return to the oven and bake for 10 minutes, or until pita is crisp and cheese is melted. 

3. Top with coleslaw and cut each pizza into slices. Serve immediately.