SOUTHERN BBQ HOT DOG
SOUTHERN BBQ HOT DOG

SOUTHERN BBQ HOT DOG

Yield
1 portion
Ingredients: Measure:
Pork shoulder, bone-in
5 lbs
Salt, kosher
1 tbsp
Gulden's® Yellow Mustard
1 cup
Worcestershire sauce
1 cup
Hot sauce
1 cup
Apple cider vinegar
1 cup
Brown sugar
1 cup
Brioche roll
1
Bread-and-butter pickle coins
1 oz
1
Carolina Pulled Pork, shredded (see recipe)
2 oz
Smoked Cheddar cheese, shredded
1 oz
Carolina Pulled Pork Braising Liquid, reduced 50% (see recipe)
1 oz

Directions

  1. To make PULLED PORK: Remove pork from package and season with kosher salt. Place pork in hot rondeau and cook until golden brown.

  2. Once pork is brown, add remaining pork ingredients, and bring to a boil.

  3. Cover pot and place in 350°F oven. Cook until pork is fork tender, about 2 hours. Cool pork and shred. Reduce braising liquid by half.

  4. To make SANDWICH: With a knife, cut brioche roll in half. Hollow out bread by removing some of the crumb; toast. On the butt of the roll, add the pickles.

  5. On a hot grill, butterfly and char the frank until heated. Place frank on top of the pickles.

  6. Layer the pulled pork on top of the frank, then top with cheese. Top sandwich with some of the pork braising liquid and place crown of the brioche roll on top.

  7. Bake in a 350°F oven until the cheese is melted. Cut sandwich in half, secure each half with toothpicks, and serve.

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