Updated on August 28th, 2025
Pulled pork hot dogs are the kind of meal that turns an ordinary cookout or game day into something a little more exciting. The hot dogs are grilled until they’re juicy, then loaded with tender pulled pork that’s been slow cooked until it practically melts and coated in your favorite barbecue sauce. A creamy coleslaw and a crisp dill pickle spear go on top, giving you a balance of smoky, tangy, creamy, and crunchy all in one bite. It’s a fun way to combine two comfort food favorites into a single dish that’s hearty, flavorful, and always a hit when served to family or friends.
Why this recipe works
- Slow-cooked pork for flavor: The pork roast is cooked low and slow in the crockpot, which makes it juicy, tender, and easy to shred.
- Balanced toppings: The barbecue sauce adds smokiness and sweetness, the coleslaw brings creaminess and crunch, and the pickle adds just the right amount of tang.
- Hot dogs as a base: Using grilled hot dogs gives the dish structure while adding that familiar savory flavor everyone enjoys.
- Easy make-ahead components: The pork and slaw can both be prepared ahead of time, making it easy to assemble when it’s time to serve.
- Crowd-pleasing combination: Each bite has layers of flavors and textures, which makes it a fun and filling option for parties or casual dinners.
Serving suggestions
- Classic pairing: Serve the pulled pork hot dogs with French fries, onion rings, or potato wedges to complete the meal.
- Cookout ready: Add baked beans, grilled corn, or a simple pasta salad on the side to make them perfect for summer gatherings.
- Keep it casual: These hot dogs work great for game day spreads alongside chips, dips, and other finger foods.
- Play with toppings: Try adding jalapeños, shredded cheddar, or even a drizzle of extra barbecue sauce for a different twist.
- Use the extras: Any leftover pulled pork or slaw can be used for sandwiches, wraps, or even served over baked potatoes the next day.
Pulled Pork Hot Dogs Recipe
Try pulled pork hot dogs with BBQ sauce and creamy coleslaw for a fun dinner idea that’s easy to make and perfect for game day gatherings.
- Total Time: 30 minutes
- Yield: 8 Servings 1x
Ingredients
Units
Scale
- 1 (2-3lb) boneless pork roast
- 1 small onion (chopped)
- 1/2 cup chicken broth
- 2 cups BBQ sauce
Coleslaw-
- 1 cup mayonnaise
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon celery seed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons cider vinegar
- 1 (16 ounces) package shredded coleslaw mix
Hot dogs-
- 8 hot dogs
- 8 hot dog buns
- 8 dill pickle spears
Instructions
- Trim the pork of any excess fat. Spread chopped onion onto the bottom of the slow cooker. Place the roast on top of the onions. Add chicken broth.
- Cover and cook on low until the pork roast is very tender and shreds easily (about 8 hours). Remove the meat to a wooden cutting board. Shred the meat using two forks, removing any fat or grizzle. Skim any excess fat from the liquid in the slow cooker.
- Return the pork to the slow cooker and mix with BBQ sauce. Keep warm.
- To make the coleslaw- in a large bowl mix together the mayonnaise, sugar, salt, pepper, celery seed, garlic powder, onion powder, and cider vinegar. Toss coleslaw mix with dressing to coat. Chill for at least 1 hour before serving.
- Lightly grease the grates of an outdoor grill (or indoor grill pan). Heat the grill to medium-high heat.
- Add the hot dogs and cook while turning until they are heated through and have nice grill marks. Place the hot dog buns, cut-side down onto the grill and cook until lightly toasted.
- Place a dill pickle spear into each bun. Add a hot dog. Top with some of the pulled pork and some of the coleslaw.
Nutrition
- Serving Size:
- Calories: 563
- Sugar: 33.5 g
- Sodium: 1900.2 mg
- Fat: 35.2 g
- Carbohydrates: 53.4 g
- Protein: 10 g
- Cholesterol: 54.1 mg