Pulled Pork Slaw Dog

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Ivan got a taste of my pulled pork supper yesterday and was disappointed that all he received was a bit of the pork.  Tasha made him a big serving of the leftovers which left me with a smattering of leftovers.  I decided I had to use them up for lunch and hence, the Pulled Pork Slaw Dog was born!  This is a knife and fork dog for me.  I’d wear it if I tried to pick it up and eat it!

One thing I’d like to point out is that you don’t have to make the pulled pork from scratch.  Costco has a really good pulled pork in their refrigerated section that just needs you to add the sauce.  Some areas, like Virginia, have Smitty’s Pulled Pork from Smithfield in the freezer section.  (Man, oh man!  I love that Smitty’s barbeque!!!  I’m not sure I’d make it myself if I could get that out here!!)  =D

I saw a pulled pork dog on a Food Network show at some point although I have no idea which one.  Or, it could have even been on Man v. Food – we love that show!!  In any case, I’ve always had it in the back of my mind that at some point I’d combine two of my loves – pulled pork and the almighty hot dog!

When Tash packed Ivan’s lunch she left about 1 tablespoon of macaroni and cheese.  I just threw that on the dog too just to ‘git-r-dun’!  Next time I make this, I’m going to butterfly the dog, fry in butter and Cholula; then I’ll toast the hot dog bun in the butter and Cholula.  This can happen while the pulled pork is heating up in the microwave.  And, like a the true Virginian girl I am, the dog must be topped with Cole Slaw!  You can douse the pulled pork with hot sauce – I typically do that on the sandwich.  You could also include pickled jalapenos on top of the pulled pork – yum!  A lot of flexibility here!

Here’s the basic method:

• 1 1/4 lb Hebrew National Beef Hot Dog
• 1 hot dog bun
• 1/3 C pulled pork with barbeque sauce
• 1 to 2 Tbsp of Macaroni and Cheese (optional)
• 1/3 C Cole Slaw

Pulled Pork

Read more on:  https://susanhi.wordpress.com

I love pulled pork.  I have a bunch of different recipes that I alternate between to make this.  The bottom line is that you want to be sure that the pork does not become overcooked.  There is nothing worse, in my mind, than pork that is still dry even when you try to drown it with some sauce!

This pulled pork recipe is different in that I marinated it overnight in a liquid marinade versus my traditional rub.  I infused the roast with Asian flavors.  Frankly, the pork butt was so perfect on it’s own that I was tempted to serve it without the sauce.  Unfortunately, though, Tash and Morganne won’t be here for supper until 6:30ish.  So, the butt was sauced.  =D

Pulled Pork

• 3 lb pork shoulder or pork butt
• 1 bottle Newman’s Own Balsamic Vinaigrette
• 1 bottle Kikoman Ponzu sauce
• 1/2 bottle soy sauce
• 1 bottle Stubbs Beef Marinade
• 1/4 C Worcestershire sauce
• 1 C water (or 2 if you are using a large Dutch oven – you want 1/4” liquid)
• 2 Tbsp Better than Bouillon Chicken Base
• 1/2 bottle of Stubbs barbeque sauce
• 1/2 bottle Sweet Baby Ray’s barbeque sauce
• buns
• Cole slaw

Put the pork butt in a double gallon size Ziploc bags.  Pour the vinaigrette, ponzu sauce, soy sauce, and Stubbs marinade over the roast.  Seal the bags and ensure the roast is submerged in the marinade – I put the catsup or mustard on top of it to keep it down in there.  Marinade overnight.

4 hours before you want to serve it, preheat oven to 375.

Drain the marinade and put the pork butt in center of a Dutch oven, fat side up.  Sprinkle garlic powder and onion powder over the fat. Pour water beside the roast until you have about 1/4” liquid in the pan.  Put 1 Tbsp chicken base on either side of the roast.  Cover and put in the oven.  Roast for 3 hours.

Remove from oven, pour out liquid.  Using 2 forks, shred the pork butt.  Pour the Stubbs bbq sauce and the Sweet Baby Ray’s bbq sauce over the pulled pork and stir to mix well.  Cover and reduce oven to 300 degrees.  Roast for another hour.

Serve on toasted hamburger buns topped with slaw.  We like baked beans with this meal too and potato salad if I’ve made it.  =D