Pulled Pork BBQ Hot Dogs: The Ultimate Summer Cookout Recipe

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Combine two BBQ favorites into one epic bite! These Pulled Pork BBQ Hot Dogs are loaded with smoky pork, creamy slaw, and crispy toppings—perfect for summer cookouts, tailgates, or any backyard party.

If you love BBQ and hot dogs, you’re going to flip over this combo. These Pulled Pork BBQ Hot Dogs are smoky, sweet, tangy, and crunchy all at once. Whether you’re feeding a crowd or just treating yourself to something outrageous, this recipe brings serious flavor to the table. Let’s dig in!

There’s a reason pulled pork and hot dogs are cookout classics—but have you ever combined the two? These Pulled Pork BBQ Hot Dogs are smoky, juicy, messy, and totally unforgettable. Topped with creamy slaw, tangy BBQ sauce, and crispy onions, they’re the kind of backyard showstopper your guests will rave about.

Whether you’re grilling for a crowd or just want to level up your next weeknight dinner, this recipe is simple, flavorful, and downright addictive.

Ingredients You’ll Need

For the Pulled Pork:

• 2–3 lb pork shoulder (boneless)

• 1 tbsp brown sugar

• 1 tbsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp kosher salt

• 1/2 tsp black pepper

• 1/2 tsp cayenne (optional)

• 1/2 cup apple cider vinegar

• 1/2 cup chicken broth

• 1 cup BBQ sauce (plus extra for topping)

For the Hot Dogs:

• 8 all-beef hot dogs

• 8 brioche or potato hot dog buns

• Butter for toasting buns

Optional Toppings:

• Creamy coleslaw (homemade or store-bought)

• pickles

• jalapeños

• Extra BBQ sauce

Make the Pulled Pork (Slow Cooker or Instant Pot)

1. Mix together brown sugar, paprika, garlic powder, onion powder, salt, pepper, and cayenne.

2. Rub generously over the pork shoulder.

3. Place pork in slow cooker or Instant Pot. Pour in apple cider vinegar and chicken broth.

4. Cook:

   • Slow cooker: 8 hours on low or 4 hours on high

   • Instant Pot: Pressure cook on high for 60–70 minutes with natural release

5. Once tender, shred with two forks and stir in 1 cup BBQ sauce. Keep warm.

2. Grill the Hot Dogs

• Heat grill (or stovetop grill pan) to medium-high.

• Grill hot dogs until nicely charred, about 5–7 minutes, turning occasionally.

3. Toast the Buns

• Lightly butter buns and grill or toast face-down for 1–2 minutes until golden.

Assemble the Hot Dogs

• Top the bun with a generous scoop of pulled pork.
• Place grilled hot dog in each bun

• Drizzle with more BBQ sauce.

• Add red cabbage or slaw, sweet & spicy pickles, and jalapeños.

Other Recipes That will Pair Well With This One

•  Peach Moonshine Lemonade
• Grilled Peach Burrata Salad

• Cucumber Peach Salsa

• Tuna Pasta Salad 

Variations

• Spicy Kick: Add hot honey, or chipotle BBQ sauce.

• Southern Style: Use mustard slaw and serve with sweet tea.

• Tex-Mex Twist: Top with queso, jalapeños, and chopped cilantro.

Why You’ll Love This Recipe

• Combines two BBQ favorites into one epic bite

• Great for parties, tailgates, and summer cookouts

• Totally customizable with toppings

• Works with leftover pulled pork or store-bought!