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1
Preheat the oven to 325 degrees F. Rub the pork on all sides with 1 tablespoon salt and 1 teaspoon pepper; set aside.
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2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
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3
Add the pork and brown it on all sides, 5 to 10 minutes.
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4
Place the pork in the pot with the fat side facing up, and then pour in the tomatillo salsa and chicken broth.
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5
Bring the mixture to a simmer, cover the pot and transfer to the oven.
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6
Cook until the meat pulls apart easily and the internal temperature on an instant read thermometer reads 185 degrees F, about 3 hours.
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7
Use 2 forks to shred the pork into smaller pieces, then stir in the white beans and cilantro.
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8
Salt and pepper the shredded pork to taste.
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9
Increase the oven temperature to 375 degrees F. Line a baking sheet with parchment paper; set aside.
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10
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.
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11
Evenly spread 1 cup of the pork and bean mixture along the long edge of a dough strip.
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12
Sprinkle about 1/4 cup cheese over the pork mixture, then carefully roll up the dough to enclose the filling.
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13
Arrange the dough seam-side down on the prepared baking sheet in a curved and winding pattern to look like intestines.
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14
Repeat the process with the remaining dough and filling.
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15
Reserve the remaining pork mixture for another use.
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16
In a small bowl, use a whisk to beat the egg and tomato paste together until completely combined.
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17
Brush the dough with the egg wash. Bake until crisp and cooked through, about 25 minutes.
