Ingredients with Measurements:
- 1 pound pork shoulder
- 1 cup BBQ sauce
- 1/2 cup chicken broth
- 1/4 cup brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 hot dog buns
- 1/2 cup coleslaw
- 1/4 cup chopped green onions
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, and black pepper.
2. Rub the spice mixture all over the pork shoulder.
3. Place the pork shoulder in the slow cooker.
4. In a separate bowl, mix together the BBQ sauce, chicken broth, and brown sugar.
5. Pour the BBQ sauce mixture over the pork shoulder.
6. Cook on low for 8 hours or on high for 4 hours, until the pork is tender and falls apart easily.
7. Remove the pork from the slow cooker and shred it with two forks.
8. Return the shredded pork to the slow cooker and stir it into the BBQ sauce.
9. Toast the hot dog buns.
10. Place a generous amount of the BBQ pulled pork on each hot dog bun.
11. Top with coleslaw and chopped green onions.
- Time:
Preparation time: 15 minutes
- Cooking time: 8 hours (slow cooker)
Temperature:
- Low for 8 hours or high for 4 hours (slow cooker)
Serving size:
- 8 hot dogs
Nutritional information:
- Calories: 450
- Fat: 16g
- Carbohydrates: 50g
- Protein: 25g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef chuck roast or chicken thighs.
- Coleslaw can be substituted with sauerkraut or pickles.
Variations:
- Add sliced jalapenos for a spicy kick.
- Use a different BBQ sauce for a different flavor profile.
- Top with shredded cheese for added flavor.
Tips and tricks:
- Use a meat thermometer to ensure the pork is cooked to an internal temperature of 145°F.
- Use a fork to remove any excess fat from the pork before shredding.
- Use a slotted spoon to remove the pork from the slow cooker to avoid excess sauce.
Storage instructions:
- Store any leftover BBQ pulled pork in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the BBQ pulled pork in the microwave or on the stove until heated through.
Presentation ideas:
- Serve the BBQ pulled pork dog on a platter with a side of potato chips.
Garnishes:
- Chopped green onions
Pairings:
- Potato chips
- Baked beans
- Corn on the cob
Suggested side dishes:
- Coleslaw
- Potato salad
- Macaroni and cheese
Troubleshooting advice:
- If the pork is tough, it may not have cooked long enough. Cook for an additional hour and check again.
Food safety advice:
- Use a meat thermometer to ensure the pork is cooked to an internal temperature of 145°F.
Food history:
- The hot dog is believed to have originated in Germany in the 17th century.
Flavor profiles:
- Smoky, sweet, tangy
Serving suggestions:
- Serve with a cold beer or lemonade.
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