Meaty Bursting Intestines

Total Time:
4 hr 25 min
Prep:
50 min
Cook:
3 hr 35 min

Yield:
12 servings
Level:
Intermediate

Ingredients
  • One 3-pound boneless pork butt
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 cups mild tomatillo salsa
  • 1 cup chicken broth
  • Two 15-ounce cans white beans, drained and rinsed
  • 1/2 cup packed fresh cilantro leaves, roughly chopped
  • All-purpose flour, for dusting work surface
  • One 13.8-ounce package pizza dough
  • 3/4 cup shredded Monterey Jack cheese
  • 1 large egg
  • 1 tablespoon tomato paste
Directions
Watch how to make this recipe.
  • Preheat the oven to 325 degrees F. Rub the pork on all sides with 1 tablespoon salt and 1 teaspoon pepper; set aside.

  • Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the pork and brown it on all sides, 5 to 10 minutes. Place the pork in the pot with the fat side facing up, and then pour in the tomatillo salsa and chicken broth.

  • Bring the mixture to a simmer, cover the pot and transfer to the oven. Cook until the meat pulls apart easily and the internal temperature on an instant read thermometer reads 185 degrees F, about 3 hours. Use 2 forks to shred the pork into smaller pieces, then stir in the white beans and cilantro. Salt and pepper the shredded pork to taste.

  • Increase the oven temperature to 375 degrees F. Line a baking sheet with parchment paper; set aside.

  • On a lightly floured surface, roll out the pizza dough to about 1/4 inch thick, 15 inches long and 9 inches wide, then cut into 3 long 3-inch-wide strips. Evenly spread 1 cup of the pork and bean mixture along the long edge of a dough strip. Sprinkle about 1/4 cup cheese over the pork mixture, then carefully roll up the dough to enclose the filling. Arrange the dough seam-side down on the prepared baking sheet in a curved and winding pattern to look like intestines. Repeat the process with the remaining dough and filling. Reserve the remaining pork mixture for another use.

  • In a small bowl, use a whisk to beat the egg and tomato paste together until completely combined. Brush the dough with the egg wash. Bake until crisp and cooked through, about 25 minutes.


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