Orange and Piloncillo Adobo Pork Roast Pizza


Orange and Piloncillo Adobo Pork Roast Pizza

Orange and Piloncillo Adobo Pork Roast Pizza

Pizza de Pierna de Cerdo con Adobo de Naranja y Piloncillo

Recipe Yield

2 12-inch pizzas

Cooking time

20 minutes

Rate this recipe

4.60 from 5 votes


To Prepare

  • Place rack in the center of the oven and preheat to 500℉.
  • Working with one ball of pizza dough at a time, place on a generously floured countertop. Stretch the dough into a 12-inch circle, by pressing it from the center and pushing it to the edges as you go in a circular motion, leaving a rim around the edge. Then stretch it to make a round. Transfer to a floured pizza stone or baking sheet and bake for 7 to 8 minutes until the top has browned and started to create pockets of air. Don’t turn off your oven.
  • Spread about ⅔ of the pizza sauce onto each pizza crust. Top each pizza with 1 cup Oaxaca cheese, 1½ cups shredded pork roast, and cover with another cup of Oaxaca cheese. Lastly, top each with ¼ cup Cotija cheese and ¼ cup sliced pickled jalapeños, or to taste. Place the pizzas back in the oven for another 8 to 9 minutes until the cheeses are completely melted. Remove from the oven, slice, and serve topped with slices of ripe avocado.

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6comments inOrange and Piloncillo Adobo Pork Roast Pizza

  1. Stacey

    Jul 29

    I love your show! All the traveling you do adds not just layers of flavor but culture as well ❤. Saw this today and made it to the letter… my family tried to eat it all. Plus so many leftover options. Thank you for your love of food and travel and then sharing 🥰

    1. Pati Jinich

      Aug 20

      Thanks so much for tuning in Stacey! Love to hear you have been enjoying the episodes and cooking some of the recipes, gracias!

  2. Carol Reski

    Feb 12

    My husband and I saw the Episode that this was featured on and decided that we wanted to try and make this. We made it for our son’s birthday (#42!) and it was SO DELICIOUS! I also made your pickled red onion recipe and used that on top of the pizza along with the pickled jalapenos. We have used the leftover shredded pork also for burrito’s and also with macaroni and cheese. So many good flavors on so many different layers!
    Thank You for sharing your recipes. We love watching your shows.

    1. Pati Jinich

      Mar 13

      Thanks to you and your husband Carol, so glad you all liked this recipe 🙂 And Happy birthday to your son!

  3. Karen

    Jan 22

    I watched you make this yesterday on TV. It looked so delicious! And then when you were all eating it at the end of the show….and couldn’t stop….I decided I needed to make this!!!

    1. Pati Jinich

      Jan 30

      Haha, it was truly so good we just couldn’t stop!

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