Carnitas Pizza

Carnitas Pizza

This is the Carnitas Pizza – the rebel of the pizza world, throwing a fiesta in your mouth! There's the pan crust as crisp as a party popper, slathered with zesty salsa verde, transforming into the dance floor for succulent carnitas that know how to cha-cha with Oaxaca cheese. This unique pizza pushes against the ordinary by inviting pickled red onions and jalapeños to the party, adding a tangy kick that'll make your taste buds salsa. It's a pizza revolution that combines crispy, cheesy and zesty notes into a harmonious flavor symphony, leaving you wondering why all pizzas aren't this fiesta-fabulous!
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course dinner, lunch
Cuisine Italian, Mexican
Servings 1 pan pizza


For the carnitas

  • 3 pounds pork butt
  • 2 oranges
  • 1 lime
  • 1 cup water
  • 1 tablespoon garlic powder
  • 1 tablespoon ground cumin
  • 1 teaspoon basil
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 2 teaspoons oregano
  • 2 teaspoons brown sugar

For the pizza

  • 16 ounce pizza dough
  • Carnitas
  • 1 cup salsa verde
  • 2 cups grated Oaxaca cheese
  • 1 lime
  • 1/2 cup pickled red onions
  • 1/2 cup pickled jalapeños


  • Start by seasoning the pork butt with cumin, oregano, brown sugar, basil, coriander, chili powder and garlic powder. Pop it in an Instant Pot with the juices of lime and oranges. Toss the fruits into the pot as well along with water and cook for about an hour until the pork is tender. Shred it up with your hands and set aside.
  • Stretch the pizza dough to the edges of an oiled 12-inch LloydPan. Spread some salsa verde and sprinkle on grated Oaxaca cheese before topping on some of that carnitas. Bake at 400°F for 20 minutes or until golden brown.
  • Once finished, squeeze lime juice on top and garnish with pickled red onions and jalapeños. Enjoy!


Keyword carnitas, pizza, pork, salsa

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