Pulled Pork Hot Dogs Recipe
- Total Time: 30 minutes
- Yield: 8 Servings 1x
Ingredients
Scale
- 1 (2-3lb) boneless pork roast
- 1 small onion (chopped)
- ½ cup chicken broth
- 2 cups BBQ sauce
- Coleslaw-
- 1 cup mayonnaise
- 2 tablespoons sugar
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon celery seed
- ½ teaspoon garlic powder
- ½ 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.
Find it online: https://blogchef.net/pulled-pork-hot-dogs-recipe/