Kardea Brown’s Three Lil’ Pigs Hot Dogs ​| Delicious Miss Brown | Food Network

With pulled pork, crispy pork rinds and a cool, crunchy slaw, Kardea’s over-the-top hot dogs are what dreams are made of!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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Three Lil’ Pigs Hot Dogs
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 2 hr 15 min
Active: 50 min
Yield: 4 servings (3 cups slaw, 4 cups pulled pork)

Ingredients

Pickled Red Cabbage:

5 cups sliced red cabbage
1/2 cup sliced red onion
3/4 cup white vinegar
2 tablespoons sugar
1 teaspoon kosher salt

Pulled Pork:

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

To Serve:

4 potato hot dog buns
Unsalted butter, for cooking
4 hot dogs, split lengthwise
Spicy mustard, for serving
Crushed pork rinds, for serving

Miss Brown’s House Seasoning:

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.

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Kardea Brown’s Three Lil’ Pigs Hot Dogs ​| Delicious Miss Brown | Food Network

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