Smoked Pulled Pork Hot Dogs
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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 (107°C)
- Meat Finish Temp: 160°F (71°C)
- 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
- 2 tsp wasabi (optional)
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 (107°C) 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 (71°C).
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
- Add wasabi if desired
Serve immediately!
Smoked Pulled Pork Hot Dogs
Ingredients
- 4-6 each hot dog buns
- 4-6 each hot dogs
- 1-2 cups pulled pork
- ½ cup julienned red onions
- 2-4 slices bacon (fried crisp and crumbled (reserve grease)
- ¼ cup mayonnaise
- 2 tsp horseradish (optional)
- ½ 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 (107°C) 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 (71°C).
- 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!
Jeff what you describe is (or should be) the Suicide BBQ
Dog. DQ and a few others in the 70’s made the Suicide Dog. It was a Foot long (hey, two 6 inchers will work) with pickle relish, onions, chili, cheese, and coleslaw. Just a couple of days ago, I picked up a pack of wieners and made two 6 inchers for lunch and used homemade kraut instead of coleslaw.. Foot longs are hard to find.
Now the wieners, I don’t like the common brands as the wiener spices overpower the flavor of the meat and most of these are not healthy. It doesn’t matter much whether the wiener are chicken, pork/beef mix, or 100% beef, they ALL taste the same. … But a couple years ago I found the ‘uncured 100% beef’ wieners. These have a very mild spice flavoring and they do not contain any nitrates or nitrites. I have been eating these since. … I think these will work very well with what you are doing as the smoke and other flavoring should easily add to the dog and not have to compete with the standard junk wiener flavors. … I’ve even thinking about brineing or injecting these dogs. Any suggestions for this???
Have to go now, lunch time an a suicide dog is on the menu. I get around to trying the BBQ style soon.
Great goodies
Only problem we have is only being able to find small hot dog buns.
We noticed that your buns are scooped (cradles). Do you happen to know where
We could buy these?
We want our dog to look like yours. We get taste
but no guantity
Thanks for the great site
Craig
What type of wood did you use for the hotdogs when smoking.?
Sandra, I used hickory wood on these.
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!