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BBQ Pulled Pork Pizza

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Please don’t judge me. I know, I know…pulled pork once again. What can I say? There are literally only two of us living here (if you don’t count Cilantro — we try to keep him as far from people food as we possible can). A pork shoulder goes a LONG way, and it’s not as easy as you may think to find a small one. I love it, but like I mentioned yesterday, I’m pretty much over it now =). It was great while it lasted though! I PROMISE you that there will be a different kind of recipe up on Thursday. So we’ve been quite busy around here. Zach’s parents get here on Saturday, and Sunday we have a little road trip ahead of us. We are heading back to some of my favorite spots in the country: Jackson, WY being one of them. As much as I am looking forward to this 9 day car ride, there is so much to do! Now does it make sense that I cooked a pork shoulder over the weekend to feed us for a week?! It does to me =).






Like I mentioned yesterday about my recipe app not loving the fact that I was trying to add a gazillion ingredients, here is my BBQ sauce recipe once again. Give it a shot if you’d like or just use the store-bought stuff. I promise, I will not be offended =).

A Sweet Coffee BBQ Sauce (mmmmm…coffeeeeee)

Ingredients you will most certainly need:

1 tablespoon olive oil
1 small white onion, finely diced
1 cup strong coffee
1 cup ketchup
1/2 cup apple cider vinegar
2 tablespoons dijon mustard
1/2 cup brown sugar, tightly packed
1/4 cup honey
1 teaspoon kosher salt
1 teaspoon black pepper
1 tablespoon chipotle chili powder
1/4 cup tomato paste


For the barbecue sauce, heat the olive oil in a large saucepan over medium-high heat. Add the onion and cook for 4-5 minutes or until the onion is tender. Add the coffee, ketchup, cider vinegar, dijon mustard, brown sugar and honey. Whisk the ingredients together until smooth. Season with salt, pepper and chipotle chili powder, then add the tomato paste and whisk to break up any clumps. Bring the BBQ sauce to a boil and then reduce the heat to a simmer. Simmer on low for 25-30 minutes. Transfer the BBQ sauce to a large bowl to cool slightly.

We are going to continue down this road of the deliciousness that is Ska Brewing. No, I’m not going to pair with the Ten Pin Porter again, but instead go with their milk stout. Ska Brewing Steel Toe Stout is just divine. I have to be honest. The first time I tried this brew was literally last night, but it was just so perfect with the pizza that I had to pair it. I was pleasantly surprised how much I loved it. I tend to be a snobby stout drinker, and it has to be pretty fabulous for me to absolutely LOVE it. This stout is perfect. It is full-bodied and great with BBQ (or in BBQ!). It’s equally as great with desserts. Try it with your next brownie sundae…or ON TOP of your brownie sundae! Hey, now there’s an idea.

I know it’s only Tuesday, but hey we are closer to the end of the week than we were yesterday! So, yay! Have a great night everyone!






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I’m the voice, author, creator, and photographer behind Cooking and Beer. We started things about 10 years ago and Cooking and Beer has morphed and grown into what it is today: providing hundreds of recipes to thousands of people.

3 Responses

  1. It sounds very good!! The only thing I see not quite right is that when making dough you should only add sugars(sugar,honey, etc.) to dough not salt. Salt kills the yeast and it doesn’t rise as well as if you add the salt with the flour then add to the water, sugar, yeast mixture! Other than that looks awesome:)

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Hello! I'm Justine.

I’m a blogger and web developer from the beautiful state of Oklahoma, where my loving husband, two adorable kids, and two mischievous dogs keep me on my toes 24/7. My idea of heaven includes endless summer days, getting lost in a good book, and whipping up some delicious homemade bread.


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