1 Cali’flour crust
½ c pulled pork (see above)
1 T mayonnaise
1 T hot sauce, plus more for topping
1 oz shredded mozzarella cheese
2 medium onions, quartered
1 (3-4-lb) boneless pork shoulder
2 t salt
½ t pepper
¾ c apple cider vinegar
2 T maple syrup
1 T gluten-free Worcestershire sauce
1 t red pepper flakes
Hot sauce to taste
Prepare Pulled Pork
Trim the pork of excess fat then rub with salt and pepper. In a slow cooker, layer onions then place seasoned pork shoulder. In a small bowl, whisk together vinegar, maple syrup, Worcestershire sauce, and red pepper flakes. Pour mixture over the pork. Cover and cook on low for 6 to 8 hours, until meat is easily shredded. Transfer pork to a bowl and shred with your hands or two forks. Add some retained juices to moisten meat. Add and incorporate hot sauce as desired. Let cool.
Pre-bake the Cali’flour crust as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from oven and let rest a minimum of 10 minutes.
In a small bowl, mix the mayonnaise and hot sauce and spread evenly over the crust. Top with pork followed by the cheese. Place in the oven on high broil for 2-5 until the cheese is melted. Remove from oven and let rest. Top with the cilantro. Serve and enjoy!