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Carnitas Flatbread with Roasted Corn and Shredded Romaine Lettuce

Serves: 16 Time: 4 hours, 30 minutes


  • 1 red onion, thinly sliced
  • 1/2 cup red wine vinegar
  • 1 tsp granulated sugar
  • ½ tsp salt
  • 1 corn cob
  • 1 tbsp olive oil 
  • 1 cup shredded mozzarella cheese
  • 1/2 cup crumbled cotija or feta cheese
  • 1/4 cup finely chopped cilantro 
  • 2 cups Foxy Romaine Lettuce, shredded 

Carnitas Flatbread:

  • 1 chipotle chili pepper in adobo sauce, chopped
  • 2 tbsp adobo sauce
  • 1 tbsp brown sugar
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1/2 tsp freshly ground pepper
  • 2 cloves garlic, minced
  • 3 lb pork shoulder
  • 1 lb pizza dough


  1. Carnitas Flatbread: Stir together chipotle pepper, adobo sauce, brown sugar, salt, cumin, pepper and garlic; rub over pork. Place pork in roasting pan; add 1 cup water to pan. Cover tightly with foil and roast in preheated 300°F oven for 3 1/2 to 4 hours or until meat is tender and will shred easily with a fork (add more water during cooking if pan is dry). Remove pork and let stand for 15 minutes; skim off fat and discard. Using two forks, shred pork and toss with cooking liquid to moisten.
  2. Stir together red onion, vinegar, sugar and salt; let stand for at least 1 hour or refrigerate for up to 2 days. Brush corn with oil and place on baking sheet; roast in preheated 425°F oven for 25 to 30 minutes or until lightly charred and tender. Let cool; remove kernels from cob. 
  3. Cut pizza dough in half. On lightly floured work surface, roll each half into 13- x 8-inch rectangle; transfer to greased baking sheets. 
  4. Scatter 1 cup of the shredded pork over each flatbread. (Reserve any remaining pork for another use.) Sprinkle roasted corn, mozzarella, cotija cheese and cilantro over top. 
  5. Bake in 425° oven for 18 to 20 minutes or until golden brown; top each with 1/4 cup pickled red onions. Sprinkle romaine lettuce evenly over top. Slice and serve.

Tip: Remaining pulled pork can be used for sandwiches, tacos or quesadillas.