Skip to main content

Carolina Dog

Sahlen’s All Beef Smokehouse Hot Dog topped with pulled pork, coleslaw, crispy onions, and BBQ sauce.

Yield: A Small Army (4-6 People per 1LB Pack of Hot Dogs)


  • 1 Pack of Hawaiian Sweet Rolls or Martin’s Potato Rolls
  • 1LB Pack of Sahlen’s All Beef Tender Casing Smokehouse Hot Dogs
  • 5LB Boston Pork Butt or Shoulder
  • 2 Cups of BBQ Sauce
  • ½ Cup of Coleslaw (Homemade or Store Bought)
  • Garnish Crispy Onions (Homemade or French’s)


  1. Dry Rub the pork 24 hours before smoking.
  2. Smoke the pork for 8 hours at 210°F.
  3. Tent the pork with tin foil for 1 hour.
  4. Pull the pork meat and fat with claw tools or forks.  
  5. Toast the buns with a light spread of butter until golden brown.
  6. Place one Sahlen’s All Beef Hot Dog on each bun. 
  7. Top each Sahlen’s All Beef Hot Dog with a generous amount of BBQ-sauced pulled pork. 
  8. Add coleslaw.
  9. Garnish with crispy onions. 
  10. Grab a heap of napkins and enjoy!

Optional Homemade Recipes

Homemade Dry Rub Ingredients:

  • Equal parts 2 tbsp garlic powder, coffee grinds, paprika, salt, pepper, chili powder, onion powder  
  • 1 tbsp coriander, cayenne pepper

Homemade BBQ Sauce Ingredients:

  • 4 Cups of ketchup
  • ¼ Cup vinegar (apple cider)
  • 1 TBSP smoked paprika
  • ½ TBSP ground cumin
  • Salt & pepper
  • 1 Habanero
  • 1 Jalapeño
  • A dash of red pepper flakes
  • A generous squeeze of yellow mustard