Don't look at me like that. It's DELICIOUS!

Ahem.

I decided, and why not, that I would get rid of some items in my freezer and my fridge, and make dinner from them.

I started by defrosting some pulled pork that I made for Memorial Day, and had frozen the leftovers:
Recipe: Slow Cooker Pulled Pork
3 lb pork shoulder, bone in (also called a "Boston Butt")
Salt and pepper
1 Cup diced onion
1 Cup diced celery
1 12-oz bottle Guinness (or any beer, really)
Steps:
1. Season the roast all over with salt and pepper; sear in a hot skillet or on the grill until seared on all sides.
2. Place the onion and celery in a slow cooker; place the seared roast on top and pour in the beer.
3. Set the slow cooker on Hi until the beer starts to boil, then turn it to Low, put the lid on it, and leave it alone for 6-8 hours.
4. Remove the bone (it should come out clean) and any skin or large clumps of fat; remove the meat from the cooking liquid and shred or cut the meat up. Discard the cooking liquid.
5. Add a little BBQ sauce to season the meat a bit.

The BBQ sauce I used was one I've made before, which includes Guinness:

Recipe: Guinness BBQ Sauce:
1 cup onion (chopped)
1 tablespoon vegetable oil (or butter)
1 cup beer (I used Guinness; are you sensing a theme here?)
2 cups ketchup
2 tablespoons red wine vinegar (or cider vinegar)
4 tablespoons brown sugar (packed)
2 tablespoons molasses
2 tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon black pepper
1/8 to 1/4 teaspoon cayenne pepper (or to taste)
Steps:
1. In a large saucepan, cook the onion in the vegetable oil or butter until tender.
2. Add the remaining ingredients and bring to a simmer.
3. Reduce heat to low and simmer, frequently stirring, for about 20 to 30 minutes, until thickened and reduced to about 2 cups.
4. Taste and adjust the seasonings.

And now, the pizza:

Pulled pork (about 4 Cups)
6 or so tablespoons of Sweet Baby Ray's Vidalia Onion BBQ sauce
4 or so tablespoons of the Guinness BBQ sauce
1 Cup shredded mozzarella
1 Cup diced red onion (purchased for this)
1 Cup diced green, red and yellow bell pepper (purchased for this)
1 Pillsbury pizza crust (purchased for this)

Get to Steppin'!
1. Unroll and shape the crust the way you like it; I added a sprinkle each of garlic powder and za'atar before pre-baking it according to the package instructions.
2. Mix the onions and peppers into the pork.
3. When the crust is done pre-baking, smear it with the Sweet Baby Ray's, drop blobs and bits of the pork and veggies mixture.
4. I used a squeeze bottle for the Guinness BBQ sauce, and got all Jackson Pollock with it.
5. Top with the mozzarella.
6. Finish baking according to package directions, with a few minutes added for the toppings (I gave it about 12 minutes).
7. DEVOUR!

Verdict: Delicious. A+