Carnitas and Chipotle Guacamole Pizza

Ingredients

For the Carnitas
• 1 1/2 pounds pork shoulder or pork butt, chopped into 1 inch cubes
• 1 cup beef stock
• 1 cup freshly squeezed Orange Juice
• 10 oz of your favorite salsa
For the Guacamole
• 2 Hass avocados
• 1/2 cup diced tomatoes
• 1/2 Lime, juiced
• Chipotle tabasco to taste (I used about 1 tsp)
• salt and pepper to taste
For the Pizza
• 1 package store bought pizza dough
• 1/3 cup salsa
• 2 cups shredded habanero cheese, or pepperjack cheese
• 1 recipe Gaby's Carnitas
• 1 recipe Gaby's Chipotle Guacamole

Instructions

For the Carnitas
1. In a large oven proof pan combine the cubed pork, stock, orange juice and salsa, this mixture should totally cover the pork, if not add a little water until the pork is submerged. Bring to a boil. Once boiling, reduce heat to medium low and simmer with the lid on for 3.5 hours, at which point the pork should be falling apart to the touch. Remove the lid and let the pork cook for about 20 minutes more until most of the liquid is evaporated. Remove the pan from the heat and shred the carnitas with 2 forks and set aside.
For the Guacamole
2. Combine everything in a large bowl and mash together until half smooth and half chunky. Cover with plastic wrap and set aside.
For the Pizza
3. Preheat the oven to 500 degrees F.
4. Roll the pizza dough out on a baking sheet until it fills the entire sheet. Spread the salsa on the pizza dough in place of pizza sauce. Top the salsa with the shredded cheese and transfer to the preheated oven for about 8 minutes.
5. Remove the baking sheet from the oven and sprinkle on the cooked and shredded carnitas. Transfer the baking sheet back into the oven for 3-4 minutes more until the cheese is golden and the crust is fully cooked. Remove the baking sheet from the oven and let it rest for a few minutes. Top with guacamole and serve immediately.