📖 Instructions

1. First, you’ll need to get your pork shoulder nice and seasoned. Pat it dry, then rub it generously with your favorite dry rub. I like to use a blend of brown sugar, paprika, cumin, garlic powder, and cayenne pepper—but feel free to experiment!
2. Place the seasoned pork shoulder in a large pot or slow cooker. Add enough chicken broth to almost cover the meat. Bring to a boil, then reduce heat and simmer for about 3 hours, or until the pork is fork-tender. If you use a slow cooker, cook on low for 6-8 hours. Trust me, the smell will drive you wild!
3. Once the pork is cooked, remove it from the pot and let it cool slightly. Then, using two forks, shred the pork into smaller pieces. Set aside.
4. While the pork is cooling, let’s whip up some delicious coleslaw. In a large mixing bowl, combine shredded cabbage, carrots, mayonnaise, apple cider vinegar, sugar, and celery seeds. Whisk everything together until well combined. Taste and adjust seasonings as needed—I like mine a bit tangier!
5. In a large skillet, heat a little olive oil over medium heat. Add your favorite hot dogs and cook until they're heated through and slightly browned. Don’t forget to flip those bad boys!
6. Now for the assembly! Take your hot dog buns and slather them with your favorite BBQ sauce. Add a generous portion of the shredded pork, top with coleslaw, and place another bun on top. There, you've done it!
7. Serve immediately and enjoy! These Pulled Pork Slaw Dogs are guaranteed to be a crowd-pleaser. Trust me, you'll want to make these again, and again!