Pulled Pork Topped Hot Dogs

Hot dogs topped with pulled pork, coleslaw, BBQ sauce, & pickle relish.

  • 6 Nathans Beef Hot dogs

  • 6 Hot Dog Buns

Pulled Pork Recipe

  • 1 Tablespoon Packed Brown Sugar

  • 2 Teaspoons Paprika

  • 2 Teaspoons Garlic Powder

  • 2 Teaspoons Onion Powder

  • 1 Teaspoon Salt

  • 1 Teaspoon Pepper

  • ½ Teaspoon Cumin

  • ¼ Teaspoon Cayenne, Optional

  • 3 Pound Boneless Pork Roast, Cut into 3-4 inch cubes

  • 2 Tablespoons Olive Oil

  • ⅓ Cup Apple Cider Vinegar

  • 2 Cups Barbecue Sauce, Divided (see sauce recipe below)

  • 1 ¼ Cup Chicken or Beef Broth

  1. In a small bowl mix together the brown sugar, paprika, garlic powder, onion powder, salt, pepper, cumin, and cayenne.

  2. Season the cubed pork with the spice mixture and set aside.

  3. In a medium bowl whisk together the apple cider vinegar, one cup of the barbecue sauce, the hot pepper sauce if using, and one cup of the broth.

  4. Turn your instant pot to the sauté setting. Add the olive oil and allow it to get hot.

  5. Add half of the cubed pork to the hot oil and sauté for 5 minutes, turning to brown on all sides. Remove the browned pork to a plate and repeat with the remaining half of the cubed pork.

  6. Turn the instant pot off.  Use the remaining ¼ cup of beef broth and a wooden spoon to deglaze (scrape the brown bits) from the bottom of the pot.

  7. Add all of the meat along with the barbecue sauce mixture to the instant pot.

  8. Close the lid and set to sealing.

  9. Cook on manual high pressure for 40 minutes. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then do a quick release.

  10. Remove the meat from the instant pot and shred.  Stir in the remaining cup of BBQ sauce 

Coleslaw Recipe

  • 16 ounces shredded cabbage/carrot blend (classic is green cabbage but you can add some red cabbage for color)

  • For the Coleslaw Dressing:

  • 1 cup quality mayonnaise

  • 1/4 cup sour cream

  • 1 1/2 teaspoons yellow mustard

  • 2 tablespoons apple cider vinegar

  • 3 tablespoons granulated sugar

  • 1 teaspoon celery seeds

  • 1 teaspoon onion powder

  • 3/4 teaspoon sea salt

  • 1/2 teaspoon freshly ground black pepper

  1. Place the shredded cabbage and carrots in a large bowl and sprinkle a teaspoon of salt over them.  Toss to combine.  Let this sit for at least an hour to draw out excess water.  Rinse and thoroughly drain (either use a salad spinner to spin dry it or lay it out on paper towels and blot dry.)  Return the cabbage to the bowl.  

  2. Combine the dressing ingredients in a small bowl.  Pour it over the cabbage mixture and stir until combined.  Cover and refrigerate for at least 2 hours before serving.

BBQ Sauce Recipe

  • ⅔cup ketchup

  • ½cup cider vinegar

  • ¼cup brown sugar

  • 2teaspoons pimentón (smoked Spanish paprika)

  • 1teaspoon ground cumin

  • 1teaspoon kosher salt

  • 1teaspoon freshly cracked black pepper

Combine all ingredients in a small saucepan, bring to a simmer over medium heat and cook for 5 minutes.

Serves 6

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