Pulled pork
8 pounds pork shoulder
¼ cup smoked paprika
½ cup kosher salt
¼ cup brown sugar
3 tablespoons garlic powder
1 tablespoon mustard powder
1 tablespoon Cayenne
1 tablespoon cumin
2 tablespoons onion powder
2 tablespoons black pepper
Mix the spices listed above together and rub about eight pounds pork shoulder with dry rub. Let it marinate overnight in a cooler. Place in a roasting pan with one bottle of liquid smoke and two cups water. You can safely seal with plastic wrap and with foil and place in oven and cook for four hours at 325F or until pork can be shredded with two forks. Shred and allow the pork to cool in pan juices.
Pizza dough
1 ½ cup warm water
1 teaspoon sugar
1 package dry yeast
1 teaspoon kosher salt
3 ¾ cups flour
1/8 cup olive oil
Dissolve sugar and yeast in water. Let rest for 15 minutes. Mix in flour, salt and oil. Mix dough until smooth, about 10 minutes. Let rest and rise until the dough doubles in size. Punch down the dough and let it rest. Roll out until the dough is roughly 1/8th-inch thick. Place on a pizza pan dusted with cornmeal. Top with pulled pork, goat cheese and caramelized onions, and drizzle with BBQ sauce. Bake on the bottom rack of an oven preheated to 400 to 425F until golden
