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Slow Cooker BBQ Pork Pizza


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  • 3 lb. pork shoulder roast
  • 1 bottle BBQ sauce (you will only need about 3/4 bottle)
  • 1 sweet onion, sliced
  • ready-made pizza crust (I used Udi's gluten free) or you can make your own wheat crust
  • 2 c. shredded colby jack cheese
  • 1/4 c. chopped fresh cilantro


Adapted from


Step 1

Add onion to slow cooker, and place pork roast on top. Pour about half the bottle of BBQ sauce over the roast, enough to cover it entirely. Put on the lid, and cook on low for 6-8 hours (10-12 should be fine too). If you are home, flip over the meat once or twice during cooking.
At dinnertime, preheat oven to 400 degrees F. (Temperature may vary based on your chosen crust.) Turn off slow cooker, and shred meat with two forks.
Place two small pizza crusts on a baking sheet, and spread 3-4 tbsp. BBQ sauce evenly over each one, leaving about ½" uncovered around the edges. (You can make one large pizza if you prefer.) Use a slotted spoon to scoop pork and onions out of the cooking liquid in the slow cooker, and spread a generous portion over the pizza.
Sprinkle your desired amount of cheese over the pork, and sprinkle cilantro over the cheese. Bake in preheated oven for 15 minutes, or until cheese is melted and bubbly. (Again, baking time may vary depending on your crust instructions.)
Allow cooked pizza to stand for a few minutes before slicing.

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