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Recipes Blog

Cubano Pizza

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For toppings:
● 4 lb. boneless pork butt (Boston butt or pork shoulder, boneless)
● 1/4 cup olive oil
● 1/4 cup chopped fresh oregano
● 4 limes, juiced
● 5 cloves garlic, minced
● 2 tsp. ground cumin
● 2 tsp. freshly ground pepper
● 2 tsp. kosher salt
● 1 cup shredded Swiss cheese
● 8 ounces deli Black Forest ham, cut into 1/2-inch dice
● 1/2 cup pickle chips, drained
● 1/2 cup mayonnaise
● 2 T. yellow mustard
● 2 T. chopped fresh cilantro

For crust:
● Olive oil, for greasing
● 1 cup warm water (110-115°F)
● 1 tsp. granulated sugar
● 1 tsp. active dry yeast
● 2 1/2 cups all-purpose flour, plus more for dusting
● 1 tsp. kosher salt

Cooking Instructions

Prep time: 20 minutes
Cook time: 5 hours 8 minutes
Total Time: 5 hours 28 minutes (plus resting time)
Serves: 4

1. For topping: Place pork in a resealable bag. Add oil, oregano, lime juice, garlic, cumin, pepper and salt and massage into pork to cover completely. Marinate refrigerated for up to 2 hours or overnight. Brush excess marinade off pork.

2. Preheat oven to 300°F and line a rimmed baking sheet with aluminum foil. Place pork, fat-side-up, on the prepared baking sheet. Cover with aluminum foil. Roast until tender and pork easily pulls apart, about 4-5 hours. Shred pork into bite-sized pieces using forks. Set aside for topping pizza.

3. For crust: Generously grease a large bowl with olive oil and set aside. Combine water, sugar and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Mix on low speed until combined, about 30 seconds. Let stand until yeast is foamy, about 5 minutes. Add flour and salt. Mix on medium speed until smooth dough is formed, about 3-6 minutes. Transfer dough to the prepared bowl and cover with plastic wrap. Let rest until doubled in size, about 1 hour 30 minutes.

4. Place pizza stone in the oven and preheat to 500°F. On a lightly floured surface, press dough into a 14-inch round circle. Transfer dough round to lightly floured pizza peel. Top with Swiss cheese, 1 1/2 cups pulled pork, ham and pickled chips, leaving a 1/2-inch border. Quickly slide pizza onto preheated pizza stone. Bake, rotating pizza halfway through, until crust is golden brown and cheese is melted, about 5-8 minutes.

5. Meanwhile, in a small bowl, combine mayonnaise and mustard. Drizzle mayonnaise mixture over pizza and top with cilantro. Slice and serve.

Tip: Use leftover pork to make Cubano sandwiches!