It's National Hot Dog Day friends and oh do I have a killer hot dog recipe to share with you today. KC BBQ Dogs are piled high with barbecue pulled pork, creamy coleslaw, tart pickles and another drizzle of barbecue sauce. Crazy, right?

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Nosotros are getting striking with a major heat wave this week (over 100 degrees until Sunday) then there is no way I'm turning the oven on which makes these hot dogs are the perfect meal. They are fun and summery and you only demand the grill for the hot dogs and a slow cooker to brand the blood-red cola barbecue pulled pork.

Joel grew upwardly in Kansas Metropolis so we are hardcore, loyal Kansas Metropolis barbecue fans. We dearest the sweet charcoal-broil, pulled pork, creamy coleslaw and crunchy pickles. The only barbecue sauce I allow in my house is from our favorite Kansas City articulation. We buy it past the gallon and I ain't joking. Then needless to say, I got all my inspiration for these loaded hot dogs from Joel'southward hometown.

I know hot dogs are supposed to exist simple and uncomplicated and looking at the ingredient list and recipe instructions may make you think otherwise simply they really are pretty easy and then hear me out. Nosotros offset the pulled pork in the morning in the deadening cooker. Only throw the pork butt in the slow cooker and pour in nigh half a can of ruby-red cola (plenty to get about halfway up the pork) then cook on low for 8-10 hours.

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As soon every bit that's cooking abroad, mix upwards the coleslaw and refrigerate so all the flavors can mingle. And so when it'south time to consume all you have to do is shred the pork and toss it with some charcoal-broil sauce, grill the hot dogs and assemble.

Come across, I told you it's non besides bad. I beloved me some inactive cooking in the summer.

I dearest the mix of flavors and textures all in a bun. Nosotros like a hot dog with a good snap, similar Nathan's, and the pork provides a softer, meatier chemical element. Only the thing that actually puts this hot dog over the border is the flossy coleslaw. Information technology not only provides a crunch but also brings a absurd, refreshing layer to the meat heavy dogs. Oh and those pickles add a second crunch along with a nice tart punch. Can y'all tell I but love everything well-nigh this hot dog?

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This recipe feeds a crowd so invite over your friends for an epically delicious outdoor party. If y'all make some homemade baked beans and white potato salad you will be the Kansas Urban center barbecue male monarch or queen.

KC BBQ Dogs

2016-07-21 01:31:09

  1. ane (3 to 4 lb.) os in pork butt
  2. Kosher salt and fresh footing pepper
  3. 1 tin can dark soda (cola, cherry cola, dr. pepper....)
  1. 2/3 cup mayo
  2. i 1/2 Tbsp. apple tree cider vinegar
  3. 1 tsp. poppy seeds
  4. iii Tbsp. white sugar
  5. i/4 tsp. kosher salt
  6. 1/8 tsp. fresh ground black pepper
  7. 1 (fourteen oz.) pocketbook shredded cabbage
  8. Barbecue sauce
  9. 16 beef hot dogs
  10. 16 hot domestic dog buns
  11. Pickles
  1. Flavor the pork generously with salt and pepper. Place in a slow cooker and cascade soda until it reaches up half of the pork (I needed a trivial over half a tin). Cook on depression for eight to 10 hours.
  2. Meanwhile, brand the coleslaw. In a large basin, combine the mayo, apple cider vinegar, poppy seeds, sugar, salt and pepper. Dump cabbage into mayo mixture and stir to coat. Refrigerate until set up to eat. Best if fabricated at least a few hours before serving.
  3. To assemble, remove pork butt from dull cooker and shred with two forks. Toss with desired amount of charcoal-broil sauce. Place hot dogs in buns so top with pulled pork, coleslaw, a few pickles and another drizzle of barbecue sauce.

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