Name: Three Lil' Pigs Hot Dogs
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: 4 servings (3 cups slaw, 4 cups pulled pork)
Ingredients: 5 cups sliced red cabbage; 1/2 cup sliced red onion; 3/4 cup white vinegar; 2 tablespoons sugar; 1 teaspoon kosher salt; 2 tablespoons light brown sugar; 1 tablespoon Miss Brown’s House Seasoning, recipe follows; 1 teaspoon kosher salt; 1/2 teaspoon ground mustard; 1/4 teaspoon cayenne pepper; 2 pounds boneless pork butt or shoulder, cut into large chunks; 1 tablespoon vegetable or canola oil; 1 cup chicken broth; 1/2 cup smoky barbecue sauce; 4 potato hot dog buns; Unsalted butter, for cooking; 4 hot dogs, split lengthwise; Spicy mustard, for serving; Crushed pork rinds, for serving; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 tablespoon paprika; 1 tablespoon kosher salt; 1 tablespoon freshly ground pepper

Directions

Special equipment:

a 6-quart (or larger) Instant Pot®

Make the pickled red cabbage: Pack the cabbage and onion in a 1-quart mason jar. Combine the vinegar, sugar, salt and 3/4 cup water in a small saucepan. Heat over medium heat until the sugar and salt dissolve. Pour the hot pickling liquid over the cabbage in the jar. Let stand until softened, about an hour or up to overnight. Set aside.
Make the pulled pork: Stir together the brown sugar, House Seasoning, salt, ground mustard and cayenne pepper in a medium bowl. Add the pork and stir well to coat. Add the vegetable oil to an Instant Pot® and set to the sauté setting. Once the Instant Pot® registers “hot,” add the pork and sear until browned, about 3 minutes per side. Remove the pork from the pot and press “cancel.” Add the chicken broth and scrape the bottom with a wooden spoon to remove any browned bits. Stir in the barbecue sauce and return the pork to the pot.
Close the lid and make sure the vent is set to sealing mode. Set the cooker to high pressure for 45 minutes. Let the cooker release the pressure naturally for 20 minutes, then remove the pork from the cooker and shred with two forks. Return the pork to the cooking liquid and keep warm until ready to serve.
To serve: Heat a grill pan or outdoor grill to medium-high heat.
Cook the hot dog buns in some butter in a skillet until golden on both sides.
Grill the hot dogs until grill marks appear, 1 to 2 minutes on each side.
To serve, spread mustard on the buns. Place a hot dog on each bun. Top with the pulled pork, pork rinds and pickled cabbage.

Miss Brown’s House Seasoning:

Yield: Makes 5 tablespoons

Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

Three Lil' Pigs Hot Dogs

Ingredients

Pickled Red Cabbage:

Pulled Pork:

To Serve:

Miss Brown’s House Seasoning:

Directions

Special equipment:

Miss Brown’s House Seasoning:

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