# Pork shoulder - skin on **URL:** https://community.anovaculinary.com/t/pork-shoulder-skin-on/20592 **Category:** Anova Precision® Cooker **Created:** [March 21, 2019, 2:29pm UTC](https://community.anovaculinary.com/t/pork-shoulder-skin-on/20592 "2019-03-21T14:29:30Z") **Posts on this page:** 1 **Showing post:** 15
### Author: ![Jefferson](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/jefferson/32/6371_2.png) [@Jefferson](https://community.anovaculinary.com/u/Jefferson) #### Post date: [March 5, 2020, 10:06am UTC](https://community.anovaculinary.com/t/pork-shoulder-skin-on/20592/15 "2020-03-05T10:06:19Z")
I guess you can make pizza with almost ingredients, I mean you can put any topping pizza dough and it would be still delicious (if you don’t ruin the crust though). Never tried bbq pork pizza but thanks for the idea. At least now I know it won’t get spoiled and some smoky pizza is exactly what I needed today. I’m curious can I reheat it in pizza oven? Which temperature should I choose? I’m currently reading [this page](https://pizzaovenradar.com/p/best-infrared-thermometer-for-pizza-oven/) and [this thread](https://community.anovaculinary.com/t/time-in-hrs-for-whole-pork-shoulder-boneless-of-15lbs-7kg-at-145f-63c/3824/2) about pork, kinda confused. --- _[View the full topic](https://community.anovaculinary.com/t/pork-shoulder-skin-on/20592)._