There's basic hot dogs and then there's “hot dogs” made better by adding all sorts of amazing things to them or what I like to call “adult” hot dogs.
These smoked pulled pork hot dogs are some of the best dressed up with pulled pork, julienned red onions, bacon, pepperoncinis and a lot more. You'll love these!
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Smoker Temp: 225°F
- Meat Finish Temp: 160°F
- Recommended Wood: Hickory
- 4-6 hot dog buns
- 4-6 hot dogs
- 1-2 cups pulled pork
- 1/2 cup julienned red onions
- 2-4 slices of bacon, fried crisp and crumbled (reserve grease)
- ¼ cup mayonnaise
- 2 tsp horseradish (optional)
- 1/2 cup pepperoncini peppers, sliced
- ¼ cup spicy mustard
- ¼ cup Jeff's barbecue sauce (Purchase formula here | Purchase bottled sauce)
- 2 tsp wasabi (optional)
Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.I don't make pulled pork especially for these. I rather save pulled pork in the freezer and sometime later, I'll pull it out, thaw it and we'll have some really good hot dogs. I recommend you do the same.
If you need a good smoked pulled pork recipe, check this one out.
Setup your smoker for cooking at about 225°F using indirect heat. If your smoker uses a water pan, fill it up.
When the smoker is ready, place the hot dogs directly on the grate and let them smoke away for about an hour or until they have reached an internal temperature of 160°F.
Note: you can also just cook them on the grill or smoke them at a much higher temperature and get them done really quick but then you miss out on the really smoky flavor that they can get if you'll be patient with them.
When they are finished, bring them in and we'll build some amazing pulled pork hot dogs!
While the hot dogs are cooking, you'll want to prepare the bacon and the vegetables.
Cook the bacon in a large skillet until it is crispy then crumble it into small pieces.
Julienne or dice the onions then sauté them in the bacon grease that's left in the pan until soft.
Slice the whole pepperoncinis or you can purchase sliced ones for this purpose if you wish.
Mix ¼ cup of mayonnaise with 2 teaspoons of horseradish until combined. Feel free to use less or more horseradish to taste.
Set aside
Spread mayo mixture onto the inside of the hot dog bun.
Place the hot dog into the bun.
Layer the following ingredients onto the hot dog:
- Pulled pork
- red onions
- peppers
- crumbled bacon
- spicy mustard
- Jeff's barbecue sauce (Purchase formula here | Purchase bottled sauce)
- Add wasabi if desired
Serve immediately!
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You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those HERE and download immediately.
Smoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. Some have even said that “no smoker should be without this book”!
With more than 1000 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon.
Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.
It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.
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Printable Recipe
Smoked Pulled Pork Hot Dogs
Ingredients
- 4-6 each hot dog buns
- 4-6 each hot dogs
- 1-2 cups pulled pork
- 1/2 cup julienned red onions
- 2-4 slices bacon (fried crisp and crumbled (reserve grease))
- ¼ cup mayonnaise
- 2 tsp horseradish (optional)
- 1/2 cup pepperoncini peppers (sliced)
- ¼ cup spicy mustard
- ¼ cup Jeff's barbecue sauce
- 2 tsp wasabi (optional)
Instructions
- I don't make pulled pork especially for these. I rather save pulled pork in the freezer and sometime later, I'll pull it out, thaw it and we'll have some really good hot dogs. I recommend you do the same.
- Setup your smoker for cooking at about 225°F using indirect heat. If your smoker uses a water pan, fill it up.
- When the smoker is ready, place the hot dogs directly on the grate and let them smoke away for about an hour or until they have reached an internal temperature of 160°F.
- Note: you can also just cook them on the grill or smoke them at a much higher temperature and get them done really quick but then you miss out on the really smoky flavor that they can get if you'll be patient with them.
- When they are finished, bring them in and we'll build some amazing hot dogs!
- While the hot dogs are cooking, you'll want to prepare the bacon and the vegetables.
- Cook the bacon in a large skillet until it is crispy then crumble it into small pieces.
- Julienne the onions then sauté them in the bacon grease that's left in the pan until soft.
- Slice the whole pepperoncinis or you can purchase sliced ones for this purpose if you wish.
- Mix ¼ cup of mayonnaise with 2 teaspoons of horseradish until combined. Feel free to use less or more horseradish to taste.
- Spread mayo mixture onto the inside of the hot dog bun.
- Place the hot dog into the bun.
- Layer pulled pork, red onions, peppers, crumbled bacon, spicy mustard, and Jeff's barbecue sauce onto the hot dog. You can also add wasabi if desired
- Serve immediately!
If you ever come through Sacramento, Ca. look me up i can make a killah smoked pulled pork hot link sandwich with jalapeño mayonnaise. the pulled pork taste like if you buried it in the ground like we do in Hawai’i
That sounds amazing, Reginald!