Every long pork cook should produce leftovers, and this is exactly what they’re for. When you’ve slow-smoked a shoulder to tender perfection, the smoky pulled pork that remains is a versatile ingredient, and here it finds a new life atop a charcoal-blistered pizza base. The contrast between the rich, slow-cooked meat and the crisp, slightly charred dough creates a harmony that’s more than the sum of its parts.

This recipe uses simple, seasonal ingredients that complement the pork without overwhelming it. Red onion adds a touch of sharpness and texture, while smoked paprika deepens the smoky notes already present in the meat. Fresh coriander brings a bright, herbal lift to balance the richness. Cooking the pizza directly on a heated stone or steel inside a kettle BBQ gives you that authentic fire-cooked finish—crispy base, bubbling cheese, and just enough char.

It’s a straightforward way to bring everyday BBQ into the kitchen without fuss or ceremony. The BBQ here is a tool for crafting flavours and textures, not an occasion in itself. Whether you’re making this after a long cook or just want to experiment with fire-cooking at home, it’s a satisfying, grounded recipe that makes the most of what’s at hand.