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Cheesy pulled pork and pineapple pizza

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  • High in protein
  • Shellfish free

Topped with pulled pork and pineapple, this 5-ingredient pizza recipe is simple and delicious. Try it for your next pizza night.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes


  • 480g pkt Coles Australian Slow Cooked Pork Shoulder with Apple & BBQ Sauce
  • 560g pkt Coles Pizza Base Twin Pack
  • 2 cups (200g) Coles Pizza Blend Shredded Cheese
  • 425g can pineapple pieces, drained
  • 1/2 cup coriander sprigs

Nutritional information

Per Serve: Energy: 3059kJ/732 Cals (35%), Protein: 46g (92%), Fat: 24g (34%), Sat fat: 12g (50%), Carb: 78g (25%), Sugar: 18g (20%), Fibre: 2g (7%), Sodium: 1271mg (64%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Line 2 baking trays with baking paper. Drain the pork, reserving the marinade. Place the pork in a large bowl. Use 2 forks to coarsely shred. Add the reserved marinade and stir to combine.
  2. Step 2

    Place pizza bases on the lined trays. Sprinkle with half the cheese. Top with pork and pineapple. Sprinkle with the remaining cheese.
  3. Step 3

    Bake, swapping the trays halfway through cooking, for 15 mins or until the cheese melts and the pork is heated through. Sprinkle with coriander to serve.

Recipe tip

Clever storage:
Leftover pulled pork is a great staple to have in the freezer for those times when you need a quick dinner solution. Divide into suitable serving portions for two to four people and freeze in reusable freezer bags or airtight containers. Make sure it’s completely cool before putting it in the freezer. Rather than shredding the entire shoulder, you can also cut off pieces of pork to freeze for later shredding. It will be good in the freezer for up to 6 months. Defrost for a few hours at room temperature or in the fridge overnight. Reheat in the 105ºC oven. Add a splash of liquid – apple juice, broth or even plain water – to the roasting pan with the pork, cover with foil and reheat for about 40 minutes.

The best pulled pork pizza recipe for weekends

Got some friends coming around for a casual night watching a movie? Had a big day at work? Kids always asking if they can have pizza for dinner? This BBQ pulled pork pizza recipe brings together some flavours from the American South and will become an all-round family favourite. 
If you’ve got the time, this recipe works with freshly made pulled pork, such as this Curtis Stone’s slow-roasted pork shoulder. If you’re done a roast or used the slow cooker recently, you can also put any leftover pulled pork on pizza. Any bonus pork from this recipe also makes a great fillings for burritos or a topping on nachos. Simply put, the uses of pulled pork are endless, and delicious.

Variations on a pulled pork pizza

In this BBQ pulled pork pizza recipe, we’ve used pineapple as a naturally sweet accompaniment to the meat. But if a pulled pork and pineapple pizza doesn’t float your boat, there are many other combinations you could add to suit your own tastes. Diced red onion or capsicum work well, as do some halved cherry tomatoes or mushrooms. 
If you like things a little spicy, add some chopped pickled jalapenos and some chopped coriander to mimic the flavours of Mexico.
As a variation on the pizza theme, shredded leftover roasted or barbecued chicken also makes a great, quick topping. 

Making your own pulled pork

To create a BBQ pulled pork pizza, make the meat a star. The best cut to use for pulling pork is the pork shoulder. It has the right amount of fat to ensure the meat is juicy and tender when it cooks. If you have a Weber-style kettle barbecue, trim most of the fat off the shoulder, then work a barbecue dry rub of your choice (one with paprika works well with pork) all over the piece of meat. The barbecue needs to remain at about 105ºC to cook the pork; a 4kg piece of meat will take about 8 hours using this method. Use a meat thermometer to ensure the internal temperature reaches 95ºC. Once cooked, wrap the meat in foil for 15 minutes to rest, then use heavy-duty cooking gloves and tongs (or a pair of forks) to pull the meat apart. You could replicate this style of cooking in your oven but it won’t have the same smoky flavour.
You can also cook pork in a slow cooker. Follow the instructions from this recipe to get it perfectly done. 

Love this recipe?

Slow cooking pork is an excellent way to bring out its best flavours. The BBQ pulled pork uses the flavours of the American South, but the low and slow approach, such as in slow cooker red pork curry, can utilise the tastes of other parts of the world. Impress your friends with a slow cooker honey-soy pork belly with Asian greens.
Ready to take on another type of pizza? Try butter chicken pizza or a Moroccan-style beef pizza.