SALSA VERDE BRAISED PORK PIZZA

1 1/2 lbs. pork shoulder, diced

2 Tbsp. vegetable oil

Salt to taste

Pepper to taste

3 Cups salsa verde

1 Tbsp. olive oil

1 flatbread (6 by 12 inch)

6 oz. Shredded Chihuahua® Quesadilla Cheese from V&V SUPREMO®

8 oz. Salsa Verde Braised Pork (see below)

2 green onions, diced

3 radishes, minced

1/2 Cup chopped cilantro

1/2 Cup seeded, diced tomatoes

1 Tbsp. fresh lime juice

1/4 tsp. kosher salt

For SALSA VERDE BRAISED PORK : Place large skillet over high heat. Add vegetable oil. When almost smoking, add pork and sear until browned. Season with salt and pepper.
Add seared pork and salsa verde to a pot. Bring to a boil, reduce heat and simmer (partially covered) until pork is tender. Add water to pot if mixture starts to stick, or gets too thick.
For PIZZA : Preheat oven to 400 degrees.
Spread braised pork with sauce on flatbread. Top with cheese. Bake for 10 minutes, or until cheese is melted and somewhat brown. Remove from oven.
Whisk lime juice and salt together in bowl. Add green onions, radishes, cilantro, and diced tomato. Mix. Cut flatbread into serving portions, top each piece with lime-dressed vegetables.

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