Classic Slow Cooker Pulled Pork
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Seventh-generation Colorado native Adam McKenzie created ThisJewCanQue in 2017 to share his love for and skill at grilling, smoking, and BBQing. With an intentional sense of irony (Adam is Jewish), his love of pork, beef, and all things outdoor cooking has evolved into a robust platform on which fellow BBQ aficionados have congregated. Adam has become known in his circle of influence for his Saturday morning meat-slicing videos, which have garnered many millions of views. Adam cooks from his suburban Denver home that he shares with his wife, Isabel, and their Goldendoodles, Halley and Maggie. As an elementary school STEM teacher, Adam loves the change of pace and focus that grilling provides in his time away from the classroom. Adam cooks on Traeger Grills and has a cookbook coming out in Spring 2021.
1 pound of prepared pizza dough
1/2 cup Head Country Bar-B-Q Sauce, Honey
1 C. smoked leftover tri-tip, chopped
1 red onion, thinly sliced
1/4 C. balsamic vinegar
salt and pepper
1 C. mozzarella cheese, grated
1/2 C. cheddar cheese, grated
1/4 C. gorgonzola crumbles
450 degrees F
10 mins
Allow the pizza dough to reach room temperature.
Preheat your grill to high heat, or 450 degrees F. Add your pizza stone.
Toss red onion with the balsamic vinegar, plus a pinch of salt and pepper.
Once the grill has preheated, quickly cook the red onions, either on the grates or in a cast-iron pan. Set aside.
Roll out pizza dough on a floured surface until evenly thin. Brush the dough with a generous coating of Bar-B-Q sauce. Add a layer of cheese.
Add the grilled red onions and tri tip. Top with more cheese. Sprinkle with crumbles of gorgonzola.
Slide the pizza onto the hot pizza stone inside the grill. Cook for 5 minutes with the grill lid closed. Rotate the pizza 180 degrees. Continue cooking until the pizza is bubbly and browned.
Remove pizza from the grill. Slice and serve.
