I love putting coleslaw on my pulled pork sandwiches, so why not take that same idea and completely amp-up a hot dog? A grilled all-beef dog. Tender moist smoked pulled pork. Tangy Carolina coleslaw. These Carolina dogs were a big hit in our house.
The idea for these Carolina dogs came from watching the show Eat Street, where the host does what I want to do every day: eat from food trucks. In this case, it was the Evil Weiner truck in Austin, Texas, that caught my eye. What a fantastic hot dog menu!
Don’t use a creamy slaw on these dogs. You want that vinegar hit from a good ole Carolina slaw. It’s easy to make or just pick up some pre-made slaw at the grocery store. Same goes for the pulled pork. I found some pulled pork in the freezer leftover from a recent smoke session, but if you don’t have any on hand, grab some from your local BBQ joint. They’d love to sell you a pound or two.
- All-beef hot dogs
- Hot dog buns
- Pulled pork BBQ
- Your favorite Carolina-style BBQ sauce I prefer Lillie's Q
- Carolina slaw
Cook the dogs as desired.
Toast the buns, if desired.
Warm the pulled pork in a saucepan. Add just enough of the BBQ sauce to get the meat moist, but don't over-sauce it.
Serve hot dogs on buns topped with warmed BBQ pork and plenty of cold slaw.
Onions and bell peppers in a slaw, with a little vinegar kick and a little sweetness. That’s why this Carolina slaw is so good. And celery seed. I love celery seed (celery seed is one of my favorite ingredients in my Fire Eater rub). I make slaws often, just about any time of the year. They usually keep longer than a green salad. To keep your slaw lasting longer only dress the amount of slaw you are serving for a meal. Keep your leftover dressing separate so your slaw ingredients don’t get soggy overnight.
I ended up using some of this Carolina slaw to top some grilled Carolina hot dogs. Slaw on hot dogs (and pulled pork BBQ sandwiches) is almost a requirement. Love that crunch! And this slaw matches up perfectly with my Carolina chicken wings.
Servings 5 cups
- 1 small bag slaw mix 4-5 cups
- 1 small bell pepper chopped
- 1/2 medium sweet onion chopped
- 1/2 cup sugar
- 1/2 teaspoon Kosher salt
- 1/3 cup vegetable oil
- 1/2 teaspoon dry mustard
- 1/2 teaspoon celery seed
- Pinch freshly ground black pepper
- 1/2 cup apple cider vinegar
Combine the slaw mix, green pepper and onion in a large bowl.
Whisk together the remaining ingredients and pour over the vegetables.
Toss to coat.
Refrigerate for 1 hour.
Toss lightly before serving.