Kalua Pig Pizza with Chinese Cabbage (Pizza Night!)

Slow cooked Kalua pig with sauteed Chinese cabbage and caramelized onions on a pizza.  Serve with pineapple on the side and have a real Hawaiian pizza.

When I saw Marlene's and Dorothy's Slow Cooker Kalua Pork posts within days of each other, I knew it was the sign I needed to share this pizza.

Here's how I make my Kalua Pig in a slow cooker!

See, Kalua Pig is an ono grind, but unless you're hosting a luau you're going to have leftovers.  Lots of them.  Normally I pack up multiple bags of Pig to freeze, with a little pan juice, so that we enjoy the Island flavors many times over several months.  We'll eat our first meal with sautéed cabbage, "2 scoop" rice, and fresh pineapple.  Then I get to play with the rest.  I stick to the cabbage and pineapple sides, though, because Kalua Pig and cabbage is like PB&J to our family.  They just go together.  

Kalua Pig Pizza with Chinese Cabbage

cooking oil (and olive oil if you're not cooking with olive oil)

2 cups Chinese cabbage, sliced thinly

1 pound prepared pizza dough (this one made using pizza crust yeast, as scribbled)

1/3 cup caramelized onions (here's how I make mine)

1 1/2 cups prepared Kalua Pig (see NOTE below)

1 cup shredded Manchego cheese 

For general pizza making hints and tips, please refer to my Pizza Primer post.  If you're curious about other pizzas I've made, please refer to my Visual Pizza recipe index.

Preheat oven to 425 degrees Fahrenheit and if you've got a pizza stone, preheat that as well.  Preheat a large skillet over medium heat.  That's plenty of preheating for now.  Add a turn of oil to the skillet and when it's hot, sauté the cabbage until it's bright green and wilted.  Set aside.

On an oiled piece of parchment, stretch out the dough in the shape that works for you.  Brush the crust with olive oil, then spread the caramelized onions across the top.  Scatter the cabbage over the onions, then top with Kalua pig.  Finally, spread a liberal amount of Manchego cheese over the whole thing.  Bake on the parchment for 5-8 minutes (use a cookie sheet if you don't have a stone), then shimmy the pizza off the parchment and bake directly on a pizza stone, or cookie sheet, for another 3-5 minutes until the cheese browns nicely. Slice with my favorite pizza slicer (this is an Amazon link)  and serve with some fresh pineapple on the side.

This post is shared on the From the Farm Blog Hop, Clever Chicks Blog Hop, Tasty Tuesdays , Wednesday Fresh Foods Link Up

NOTE:  I'm pretty simple when it comes to making Kalua Pig.  I follow this recipe all night long, and I use the same giant bag of Hawaiian salt I picked up when I lived on Oahu.  It's not a fancy colored salt, but it is Hawaiian sea salt.  Works for me.  I'm a haole, though my son was born in Hawaii, so I am sure there is a more authentic Hawaiian pizza out there.  Just not the stuff with red sauce, ham, and pineapple.  While that sure is good, it's no more Hawaiian than I am. :)