pizza country storm porc effiloché
25 minutes • 2 servings


We celebrate the Country Storm of St-Étienne-de-Lauzon by dedicating a pizza prepared with Bourbon Bacon sauce which was first developed in collaboration with Marto Napoli. A decadent pulled pork pizza spiced with our Cajun Mardi Gras spices and prepared with corn kernels, red onion, pickles and chives. A perfect recipe to use up leftover pulled pork or to prepare with freshly prepared pulled pork.


  • 500 g pulled pork
  • 400 g grated Monterey Jack cheese
  • ½ cup Bourbon Bacon BBQ sauce
  • ½ finely chopped red onion
  • ⅓ cup cooked corn kernels
  • 1 ball of pizza dough
  • 2 tbsp. soupCajun Mardi Gras spices
  • A few pickles to serve (optional)
  • Chives to serve (optional)


  1. On a floured work surface, knead the dough until you reach the desired thickness.
  2. Light the smoker or BBQ to 500°F.
  3. On a pizza pan lined with parchment paper, shape the dough and spread the Bourbon Bacon BBQ sauce.
  4. Arrange the pulled pork so that it is evenly distributed on the pizza.
  5. Add the Monterey Jack cheese, add the corn, sliced ​​red onions and sprinkle with Cajun Mardi Gras spices.
  6. Place the pizza on the BBQ or smoker at 500°F for 10 to 15 minutes until desired doneness is achieved.
  7. Add the pickles and chives to serve (optional).

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