For the pork: Preheat the oven to 400 degrees F.
Heat the oil in a medium roasting pan or
Dutch oven over high heat. Sprinkle the pork with the salt and
sear on all sides until browned, 8 to 10 minutes.
Add the
beer, diced potatoes, apples,
carrots and enough water to fill the roasting pan 1-inch from the top. Carefully transfer to the oven and cook uncovered for 2 hours. After 2 hours, sprinkle the
brown sugar on top of the pork and return to the oven for 20 minutes more.
While the pork is cooking, make the coleslaw: Combine the cabbage, roasted red peppers and sauerkraut in a bowl and set aside.
Remove the pork from the roasting pan and set aside to cool.
Increase the oven temperature to 500 degrees F and set a rack in the middle of the oven.
Place the roasting pan on the stovetop over high heat and reduce the cooking liquid until it becomes a thick
glaze, about 10 minutes, stirring occasionally. Transfer the glaze to a bowl and set aside.
Similarly, reduce the anise-flavored
liqueur in a small
saucepan over high heat until it reaches a thick glaze-like consistency, about 5 minutes. Remove from the heat and set aside.
When the pork is cool enough to handle,
shred the meat with 2 forks or pull apart with your hands. Toss the pork with the
anise reduction and stir to combine. Keep warm over low heat.
To make the pizza: Toss and stretch the dough into a 12-inch circle. Top evenly with the cheeses and the reserved sliced potato rounds.
Drizzle with the cooking liquid reduction.
Working quickly, transfer the pizza to the oven, either directly on the rack, a preheated
pizza stone or baking sheet. Bake the pizza until the
crust is
crisp and a deep golden brown and the cheese is golden, 10 to 12 minutes.
Scatter the pork over the pizza and return to the oven for another 45 seconds.
Remove from the oven and top with the coleslaw, any of the remaining anise
reduction and shave or crumble
sourdough pretzels over the top. Cut into 6 slices and serve.
This recipe was provided by a professional chef or restaurant and may have be
