Gochujang Pizza Sauce

• 6 tablespoons tomato paste
• 4 tablespoons gochujang
• 2 tablespoons rice vinegar

Kimchi Dipping Sauce

• 1/2 cup drained kimchi
• 1/2 cup mayonnaise

To put it all together:

• 2 pizza crusts (I used refrigerator pizza dough)
• 1 cup chopped pineapple (I used canned)
  
• 1 cup grated pizza mozzarella
  
• 1/2 cup red onions, thinly sliced (skipped it)
  
• cilantro, to serve (hate it, skip)
  

To make the pork, the night before you want pizza put the pork shoulder/butt in a crockpot. Combine the gochujang, soy sauce, honey, and chicken stock in a medium bowl and pour over the pork.

Cover and cook on low 8-10 hours.

Transfer the cooked pork to a large bowl and pour the liquid from the crockpot into a large pot, straining out any big lumps of fat that fell off in the liquid.

I think a bunch of this fat was stuff I pulled out while shredding the pork too, this wasn’t all loose floating fat chunks.

I started with my largest saucepan and it wasn’t big enough when this stuff bubble up. Heat on high and boil until reduced to about 2 cups, 15ish minutes.

While the sauce reduces, shred the pork with 2 forks. Pour the reduced sauce over the pork and stir together.

Prepare your crusts according to your recipe/package instructions. Make the gochujang pizza sauce by stirring together the tomato paste, gochujang, and rice vinegar in a small bowl.

pizza sauce left, dipping sauce right

Preheat your oven according to your crusts’ directions. Shape your two crusts, then top each with half of the gochujang pizza sauce, then the cheese, pork, pineapple, and red onions. Bake according to your crusts’ directions.

While the pizza bakes, make the kimchi dipping sauce by blending the kimchi and mayo in a blender or food processor. Easy peasy! When the pizza comes out of the oven, drizzle some of the kimchi mayo over the top, and use the rest for dipping crusts in as you eat. Sprinkle a bit of cilantro over the top as well, then enjoy!

Gochujang Pulled Pork Pizza

Barely adapted from The Endless Meal.

Gochujang Pork:

• 5 lb pork shoulder or butt
• 1/3  cup gochujang
• 1/4  cup low-sodium soy sauce
• 1/4  cup honey
• 1/2  cup chicken stock

Gochujang Pizza Sauce

• 6 tablespoons tomato paste
• 4 tablespoons gochujang
• 2 tablespoons rice vinegar

Kimchi Dipping Sauce

• 1/2 cup drained kimchi
• 1/2 cup mayonnaise

To put it all together:

• 2 pizza crusts (I used refrigerator pizza dough)
• 1 cup chopped pineapple
  
• 1 cup grated pizza mozzarella
  
• 1/2 cup red onions, thinly sliced (skipped it)
  
• cilantro, to serve (hate it, skip)
  

To make the pork, the night before you want pizza put the pork shoulder/butt in a crockpot. Combine the gochujang, soy sauce, honey, and chicken stock in a medium bowl and pour over the pork. Cover and cook on low 8-10 hours. Transfer the cooked pork to a large bowl and pour the liquid from the crockpot into a large pot, straining out any big lumps of fat that fell off in the liquid. Heat on high and boil until reduced to about 2 cups, 15ish minutes.

While the sauce reduces, shred the pork with 2 forks. Pour the reduced sauce over the pork and stir together.

Prepare your crusts according to your recipe/package instructions. Make the gochujang pizza sauce by stirring together the tomato paste, gochujang, and rice vinegar in a small bowl.

Preheat your oven according to your crusts’ directions. Shape your two crusts, then top each with half of the gochujang pizza sauce, then the cheese, pork, pineapple, and red onions. Bake according to your crusts’ directions.

While the pizza bakes, make the kimchi dipping sauce by blending the kimchi and mayo in a blender or food processor. Easy peasy! When the pizza comes out of the oven, drizzle some of the kimchi mayo over the top, and use the rest for dipping crusts in as you eat. Sprinkle some cilantro over the top, then enjoy!