Smoked Spice Pulled Pork Calzones

Smoked Spice Pulled Pork Calzones

The great thing about taking the time to make our slow cooked dry rubbed pulled pork on the weekend is the amazing things you can do with the leftovers early in the week. Last week, I also made some pizza dough to freeze on the same day that I made the pulled pork. We always have some sort of homemade tomato sauce in the freezer as well, so earlier in the week all I had to do was take those things out of the freezer in the morning and we were enjoying these fantastic calzones as an early dinner in no time.

The tomato sauce we used on this occasion was actually roasted tomato jam which is fantastically flavorful but use any tomato sauce that you like or just have on hand.

Find our recipe for our Slow Roasted Dry Rubbed Pulled Pork by clicking here.


Calzone Dough: makes enough for 8 calzones

• 3-4 cups all purpose flour
• 1 packet instant yeast
• 2 tbsp extra virgin olive oil
• 1 ¼ cups lukewarm water
• ½ tsp sea salt

Mix dry ingredients together except for one cup of the flour. Add the warm water and mix very well with a wooden spoon for about 5 minutes. Add the remaining flour a little at a time until dough forms. Remove to a floured breadboard or your counter top and knead for an additional 5 minutes. Allow dough to rest for ½ hour, covered in a warm place. Knead again for 5 minutes and split dough into 6-8 portions and allow to rest for 20 minutes before rolling your dough into the desired size; about 10 inch circles for calzones.

I often make the dough the day before, brush the individual portions with olive oil and store in a covered container overnight. I use this dough straight from the fridge with no problems.

Roasted Tomato Jam

• 6 medium vine ripened tomatoes diced
• 2 cloves minced garlic
• 4 tablespoons extra virgin olive oil
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon brown sugar
• splash balsamic vinegar

Toss together in a shallow baking dish and bake at 350 degrees F for about an hour stirring occasionally until most of the liquid has reduced off the tomatoes are the consistency of jam.

Preheat your pizza stone in middle rack of your oven for half an hour at 500 degrees F.

Stretch or roll your calzone dough into 10 inch rounds and place on a wooden peel that has been sprinkled with cornmeal. The cornmeal will allow the calzone to slide off the peel (I’ve even used a thin piece of cardboard in a pinch if you do not have a peel.) Make sure your dough round is sliding on the cornmeal base before adding your toppings. 

• 4 ounces cooked pulled pork per calzone
• 1 1/2 ounces part skim mozzarella or provolone cheese per calzone

Spread roasted tomato jam over half the round leaving a 1 inch border. Top the sauce with the other filling ingredients, ending with the cheese and fold the dough over the filling. Pinch the edges together by folding the bottom layer of dough slightly over the top crust and pressing to seal. Brush the tops of the calzones lightly with a simple egg wash of 1 egg whisked with 2 tbsp water.

Shake your peel to make sure the calzone is not stuck. Slide the calzone onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel. Bake for about 10 - 15 minutes or until top crust is evenly brown. Cooking times will vary depending upon your oven. Bottom and top should be nicely browned. Allow calzones to sit for 5 minutes before cutting and serving.

Smoked Spice Pulled Pork Calzones

Slow Roasted Dry Rubbed Pulled Pork

Slow Roasted Dry Rubbed Pulled Pork

Winter persists here in the Far Northeast. The calendar may say Spring but the foot and a half of snow we had this week insists it is not. It's going to be a while still before the several feet of snow melts from my back deck and the gas grill and smoker can be put to use. To bridge the gap, I came across this idea from Chef Perry Perkins who slow roasts dry rubbed pulled pork in the oven for a very long time as you would in a temperature controlled smoker.

While the original idea calls for the use of liquid smoke in the liquid under the pork, I've never really liked it plus It will fill your house with a smoky scent that may persist for some time. Instead I used a dry rub that uses smoked paprika to provide some delicious smoky flavor.

You really do need to use a large piece of meat for a recipe like this, it really won't work well with a small pork roast for example. I used a whole pork shoulder that was about 8 pounds. The cooking time will vary depending on the size of your particular piece of meat but like when I smoke pork shoulder, up to 2 hours per pound is recommended. I took this one out of the oven at 14 hours which was 1 hour and 45 minutes per pound and it was perfect. The pork will mostly stay together as a whole but should pull apart easily. On a meat thermometer 190 - 200 degrees F should be perfect.

This recipe got the approval of my pulled pork loving son. We made some great pulled pork sandwiches with the addition of a little of my Maple Chipotle Barbecue Sauce.

One of the best reasons to make pulled pork, especially on the weekend is for the leftovers that it provides for easy meals early in the week. We used some of our frozen pizza dough to make pulled pork pizza very much like this one. Pulled Pork Nachos are also one of our family's favorites and we've used it in great calzones too.

If you like the idea of this recipe, try the same idea on some succulent slow cooked ribs too.


The recipe here makes about 2 cups of rub so you can scale it down if you like but I like to keep it on hand for terrific roast chicken, chops or even burgers. You will find many ways to use it. I just keep a supply on hand in a mason jar in my spice drawer. It also makes a wonderful thank-you gift if someone invites you to dinner. You're sure to receive another invite before long.

Slow Roasted Dry Rubbed Pulled Pork

DRY RUB

Makes about 2 cups dry rub.

• 3 tbsp paprika
• 2 tbsp smoked paprika
• 2 tbsp chili powder
• 3 tbsp kosher salt
• 1 tbsp powdered ginger
• 1 tbsp chipotle powder
• 6 tbsp brown sugar
• 1 tbsp black pepper
• 1 tbsp ground nutmeg
• 1 tbsp ground oregano
• 1 tbsp ground thyme
• 1 tbsp ground coriander 
• 2 tbsp dry mustard powder
• 2 tbsp garlic powder
• 3 tbsp onion powder
• 1 tsp ground cumin
• 1 tsp cinnamon

Mix together well and store any unused dry rub in an airtight container in a cool place.

• 7-8 pound whole pork shoulder

I like to remove the skin from the pork shoulder and trim the outer fat layer to about a 1/4 inch. You can leave the skin on if you prefer.


Liberally rub the entire pork shoulder with the dry rub, cover with plastic wrap and let sit in the fridge for 12-24 hours to let the spice flavors penetrate the meat before cooking.

Preheat oven to 225 degrees F.


Mix together:

• 1 cup water
• 1 cup apple juice
• 1 cup apple cider vinegar

Pour into the roasting pan with the pork shoulder.

Roast uncovered for about 1 hour and 45 minutes per pound. (See notes in recipe introduction.)

When the pork shoulder comes out of the oven, tent it loosely with aluminum foil and let it sit to rest for 30-45 minutes before pulling the meat apart  in medium sized pieces to serve. Toss the pork in the skimmed pan drippings or with a little Maple Chipotle Barbecue Sauce to serve.

Slow Roasted Dry Rubbed Pulled Pork

Thin Crust Pulled Pork Pizza

Thin Crust Pulled Pork Pizza

Pizza night was extra special this week because of this collision of two of our family's all time favorites, thin crust pizza and pulled pork. Boy, was it ever delicious.

We had Apple BBQ Pulled Pork for dinner a couple of days beforehand and put the leftovers to good use in this terrific pizza. You can use your own favorite pulled pork recipe if you like or use one of our pulled pork recipes, whichever you prefer. If you have some of the leftover Apple BBQ Sauce form the original pulled pork meal, you can use that for the pizza or just go with the very simple tomato sauce that we have here.

You will need a pizza stone to properly cook this thin crust pizza to crispy perfection, so make sure it is well preheated for about a half hour before you bake the pizza. Mozzarella, provolone or Monterey Jack all are good choices for this pizza or even a combination of all three. I use cubes of cheese instead of grated because in the high heat of the oven, it can brown too quickly and easily. Keep the number of toppings to a minimum and in a single layer for best results and I guarantee this will be leftovers that absolutely nobody will complain about.


Pizza Dough

Makes Sufficient for six 12 to 14 inch thin crust pizzas or 4 thicker crust pizzas

• Approximately 6 cups 00 Tipo Flour (the recipe will work with all purpose flour)
• 1 1/2 tbsp instant yeast
• 2 tsp sea salt
• 2 ¼ cups lukewarm water
• 2 tbsp extra virgin olive oil (optional, omit for crispier crust)

Mix dry ingredients together except for two cups of the flour. Add the warm water and mix very well with a wooden spoon for about 5 minutes. Add the remaining flour a little at a time until a soft dough forms.

You may need to use a little more or a little less flour, just don't add so much that the dough gets too stiff. Dough that forms into a ball easily but remains soft and a little sticky to the touch is ideal. Remove to a floured breadboard or your counter top and knead for an additional 5 minutes. Allow dough to rest for 2 hours, covered in a warm place or until doubled in size. Knead again for 5- 10 minutes and split dough into 2 - 6 portions and allow to rest for 20 minutes before rolling or stretching your dough into the desired size.

NOTE: Although not completely essential, I always make my pizza dough a day ahead and cold proof it in the fridge overnight. To do this, immediately after the second kneading, when the dough is formed into balls, place it in a long plastic container that has been lined with parchment paper and then well dusted with flour. Cover and store in the fridge overnight. Allow the dough to come up to room temperature for 30-60 minutes before using it.

 Spicy Quick Pizza Sauce

• 4 cloves minced garlic
• 6 tbsp olive oil
• 8 large ripe tomatoes diced
• 2 tbsp brown sugar
• 6 tbsp balsamic vinegar
• 1/2 tsp crushed chili sauce (or a pinch of chili flakes)
• salt and pepper to season

Saute the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final minute or two of cooking before serving. Let the sauce cool thoroughly before using it on the pizza.

Preparing the pizza for the oven.

Other than the pulled pork and cheese, use whatever toppings you think go well together. I make simple versions of this pizza mostly with just cheese and onion but this is a list of some of the toppings we have used.

Pieces of pulled pork
Pre-cooked bacon, crumbled
julienne red onion
julienne red peppers
pickled jalapeno peppers or banana peppers
Cheese: Use any combination you like mozzarella, parmasean or monteray jack cheese

Preheat your pizza stone in middle rack of your oven for half an hour at 450 degrees F.
Stretch or roll your pizza dough into rounds and place on a wooden peel that has been sprinkled with cornmeal. The cornmeal will allow the pizza to slide off the peel (I’ve even used a thin piece of cardboard in a pinch if you do not have a peel.) Make sure your pizza is sliding on the cornmeal base before adding your toppings. Spread pizza sauce over the crust plus a little cheese. Add desired toppings.This type of thin crust pizza cooks very fast (only 8 minutes in my oven) so a single layer of toppings is best. Resist the temptation to pile the toppings high on this particular pizza.

I use cheese that's cut into small cubes rater than grated because it stands up to the heat better in the high heat. Grated cheese may actually burn or brown too much at this heat.

Shake your peel to make sure the pizza is not stuck. Slide the pizza onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel.

Bake for 7-10 minutes depending upon your oven. Bottom and top crust should be nicely browned. Allow pizza to sit for 5 minutes before cutting and serving.

Thin Crust Pulled Pork Pizza

Maple Chipotle Pulled Pork and Beans

Maple Chipotle Pulled Pork and Beans

On a cold, rainy Saturday a few weeks ago I decided a slow cooked day was in order. How better to ignore the torrent of rain outside than to sit back and watch old movies all afternoon while supper languidly bubbles away in the oven for several hours, needing very little attention.

On days like that, my son usually requests one of his two slow cooked favorites, either baked beans or pulled pork. Since pork and beans is a natural combination I decided to try combining the two. Needless to say, the boy was very pleased.

Before preparing the slow cooked meal for the oven, I took the time to make some bread dough, which would also take its time to rise for the better part of the afternoon before sharing some oven time with the pork and beans. This rainy day supper was a slice of comfort food heaven; a thoroughly satisfying meal.

This would make such an ideal pot-luck contribution but be sure to bring along some of that Homemade Bread too.

Maple Chipotle Pulled Pork and Beans

Recipe by Barry C. Parsons

Maple Chipotle Pulled Pork and Beans - an ultimate comfort food meal combining two slow cooked favorites, pulled pork and baked beans.

Prep time: 1/2 hour
Cook time: 4 hours
Total time: 4 1/2 hours
Yield: 10 servings

Ingredients

• 1 pound dry white beans
• 3 pounds pork shoulder or butt
• 1 tsp powdered ginger
• 1 tsp black pepper
• 1/2 tsp ground cumin
• 1 tsp chili powder
• 1/2tsp salt
• 3 tbsp canola oil
• 1/2 pound smoked bacon, cut in small pieces
• 1 large white onion chopped
• 3 cloves minced garlic
• 2 cups water
• 2 tsp freshly ground black pepper
• 2 tsp chipotle powder (more or less to taste)
• 1 tsp salt
• 1/2 cup brown sugar
• 1/2 cup apple cider vinegar
• 1 1/2 tsp dry thyme
• 4 cups pureed canned tomatoes
• 1 cup maple syrup
• 3 large bay leaves

Cooking Directions

1. You will need to pre-soak the beans in water at least overnight. The longer you soak the beans the less time it takes to cook them, although it will still be several hours. I have soaked beans for up to 48 hours in advance.
2. Cut the pork into about 1/2 to 2 inch cubes.
3. Mix together the ginger, pepper, cumin, chili powder and salt to form a rub for the pork. Rub it into the cubed pork.
4. Heat the canola oil in the bottom of a large dutch oven over medium to medium high heat. Add the seasoned pork cubes and brown them well. Remove from the pot and set aside.
5. Add the bacon to the pot and cook until almost crispy. Drain excess fat.
6. Add the onion and minced garlic and cook until softened.
7. Drain the beans from the water they were soaked in and add them to the pot.
8. Add all of the remaining ingredients to the pot. If your dutch oven is not large enough you can transfer everything to a large covered roaster.
9. Stir all together well, cover and place in a 325 degree F oven for 3 to 4 hours stirring occasionally.
10. The beans should be fully cooked and tender and the sauce should thicken. I sometimes add a little extra boiling water during the cooking time if the sauce thickens too quickly before the beans are fully cooked. This is not a problem at all and can be done more than once if necessary. 

Pulled Pork Chili with Cheddar Green Onion Cornbread

Pulled Pork Chili with Cheddar Green Onion Cornbread

Here's a terrific way to stretch a big batch of pulled pork into another delicious meal, simply by adding it to a simple chili recipe. We shared this dish with a few friends who loved it and have already made it for themselves since.

Serves 10-12

In a large pot saute together for a few minutes:

4 cloves minced garlic
1 large red onion diced

3 tbsp olive oil

When onions are softened add:

6 oz beer
28 oz can crushed tomatoes
14 oz can tomato sauce
2 large tomatoes diced
1 large roasted red pepper, peeled and diced small
½ to 1 whole jalapeño pepper finely minced (optional)
1 tsp kosher salt
1 teaspoon coarse ground black pepper
5 tbsp chilli powder (more or less to taste)
3 tbsp smoked paprika
3 tbsp ground cumin
6 tbsp molasses
1 can kidney beans (or 1 1/2 cups of your favorite cooked beans)

Simmer together slowly for bout a half hour then add:

6 cups Chili Pulled Pork - find that recipe HERE

Simmer slowly for an additional 10 minutes and serve.

Cheddar and Onion Cornbread

Preheat the oven to 350 degrees F. Grease an flour a standard size loaf pan.

Sift together:

1 cup flour
3 tsp baking powder
1 1/2 cups cornmeal
2 rounded tbsp sugar
1/2 tsp salt

Whisk together
2 eggs
3/4 cup melted butter
1 1/2 cups milk

Fold in the dry ingredients, then fold in:

1/2 cup cheddar cheese, diced 1/4 inch

1 green onion, chopped ( chopped Jalopeno is good too!)

Pour batter into prepared loaf pan and bake for about 35-45 minutes or until a toothpick inserted in the center comes out clean. If baking in greased muffin tins bake for only about 13-15 minutes. I like silicone baking cups for cornbread too; they bake well without drying out and are so easy to remove from the pans.

Chili Pulled Pork with Cornbread

Here's a terrific recipe for a slow cooked weekend meal; tender pulled pork with the familiar flavor of a very good bowl of chili. Perfect with some plain rice or even french fries but don't forget the cornbread!

Begin by dry rubbing a 5 to 6 pound pork shoulder roast with a mixture of

1 tablespoon freshly ground black pepper
1 tablespoon dry thyme
2 tbsp garlic powder
1 ½ tbsp kosher salt

Heat 4 tbsp oil in a large heavy bottomed skillet over medium heat and brown the roast on all sides. Set aside.

In a large covered roasting pan add and combine well:

3 medium sized onion chopped

4 cloves minced garlic

3-4 tbsp chili powder
1 1/2 tbsp cumin

1 tbsp dry oregano

1 tsp ground coriander

2 tbsp smoked paprika

2 tbsp chopped fresh thyme ( or one tsp dry thyme)

1/3 cup red wine vinegar

2 cups plain tomato sauce

3 cups chopped tomatoes

1/4 cup molasses

1 tsp salt

1 tsp ground pepper

1 bottle beer

2 tbsp chopped jalapeno peppers (optional or to taste)

Add the browned roast to the roasting pan with the other ingredients. Cover with aluminum foil then the lid of the roasting pan. Roast in a 300 degree oven for several hours ( approximately 3-4) until the meat is very tender and falling off the bone.

Remove the braising liquid to a saucepan, skim all the excess fat and reduce the liquid until it slightly thickens. At this point you can puree the sauce with an immersion blender or in a food processor to smooth it out and incorporate the cooked onions and tomatoes. Serve over the pulled pork.

Corn Bread

Preheat the oven to 350 degrees F. Grease an flour a standard size loaf pan.

Sift together:

1 cup flour
3 tsp baking powder
1 1/2 cups cornmeal
2 rounded tbsp sugar
1/2 tsp salt

Whisk together
2 eggs
3/4 cup melted butter
1 1/2 cups milk

Fold in the dry ingredients. Pour batter into prepared loaf pan and bake for about 35-45 minutes or until a toothpick inserted in the center comes out clean. If baking in greased muffin tins bake for only about 13-15 minutes. I like silicone baking cups for cornbread too; they bake well without drying out and are so easy to remove from the pans.

Pulled Pork Sandwiches with Apple BBQ Sauce and Fennel Apple Coleslaw

Pulled Pork Sandwiches with Apple BBQ Sauce

Good pulled pork is a Southern U.S. staple and can be found on many a restaurant menu there. Here is a great recipe to make your own version of this southern classic. I serve the pulled pork with braised fennel and rice for an excellent meal. More often, as shown in the photo below, I use it for fantastic pulled pork sandwiches on hamburger style rolls or as pictured here, some excellent toasted Belgian Loaf from Georgestown Bakery in my neighbourhood. I do insist on adding the BBQ Sauce to the sandwich along with my favorite Apple Fennel Coleslaw.

Begin by dry rubbing a 5 to 6 pound pork shoulder roast with a mixture of

• ½ tsp powdered ginger
• 1 tsp cumin
• 1 tablespoon freshly ground black pepper
• 1 tablespoon dry thyme
• 1 tbsp garlic powder
• 1 tbsp dry oregano
• 1 ½ tbsp kosher salt

Rub all over the surface of the roast, cover and let sit in the refrigerator for several hours or overnight.

Heat 4 tbsp oil in a large heavy bottomed skillet over medium heat and brown the roast on all sides. Transfer the roast to a covered roasting pan. To the roasting pan, along with the roast, add:

• 1 medium sized onion chopped
• 4 medium sized firm apples peeled and chunked

Meanwhile mix together in a medium size bowl:

• ½ cup brown sugar
• ½ cup molasses
• ¼ cup Worcestershire sauce
• ¼ cup Dijon mustard
• ½ cup apple cider vinegar
• 3 tablespoons hot sauce (adjust to taste)
• 1 ½ tsp salt
• 1 tsp freshly ground black pepper
• 1 cup apple juice
• 1 tsp powdered ginger
• 1 tsp Chinese five spice powder

Pour all over the roast, apples and onions in the roasting pan. Cover with aluminum foil then the lid of the roasting pan. Roast in a 300 degree oven for several hours ( approximately 4-5) until the meat is very tender and falling off the bone.

Remove the braising liquid to a saucepan, skim all the excess fat and reduce the liquid until it slightly thickens. At this point you can puree the sauce with an immersion blender or in a food processor to smooth it out and incorporate the cooked onions and apples. Serve over the pulled pork.

The recipe for the Apple Fennel Coleslaw can be found by clicking here.

Apple BBQ Pulled Pork Sandwich

Apple Fennel Coleslaw

Apple Fennel Coleslaw pictured on an Apple BBQ Pulled Pork Sandwich

A terrific BBQ side dish or to top a green salad. Also very delicious on our Apple Barbecue Pulled Pork Sandwiches.

• 1 large head fennel
• 2 large firm apples
• 2 tablespoons chopped fresh chives

Cut fennel and apples into very thin slices and julienne cut. Add the chopped chives

For the Apple Cider Mayo:

• 2 large egg yolks
• 1 tablespoon sugar
• 4 tablespoons apple cider vinegar
• ½ tsp black pepper
• ½ tsp salt
• ½ to ¾ cup canola oil

In a blender mix together the egg yolks, salt, pepper and sugar. Slowly add a tablespoon of apple cider vinegar. With the blender on, begin to add the oil in a slow continuous stream, alternately adding a tablespoon of apple cider vinegar, finishing with the oil. Add enough oil to get the mayonnaise to the desired thick consistency.

Toss the fennel and apple juliennes with the mayo and serve. (Note: Adjust the amount of mayo in the coleslaw to your own taste. You may not need to use all that you make.)