Pulled Pork Hot Dogs with Broccoli Slaw

For the pulled pork, preheat your slow cooker. Brush the mustard onto the pork shoulder roast on all sides and set aside. In a small bowl, whisk together the ground coffee, chipotle chili powder, garlic powder, cayenne pepper, brown sugar, salt and pepper. Rub the spice mixture onto the mustard-coated pork generously on all sides. Add the onions and chicken broth to the slow cooker and place the pork shoulder on top. Cook for 4-8 hours (4 hours on high or 6-8 hours on low, depending on your slow cooker) or until the meat is tender and the pork is falling apart. Remove from the slow cooker and let rest for just a couple of minutes.

Either with two forks or your fingers (be careful, it’s hot!) pull or shred the meat. Add the pulled pork to a large bowl and add the BBQ sauce. Toss to evenly coat and set aside.

To prepare the broccoli slaw, whisk together the mayo, milk, Dijon mustard, vinegar, honey, salt, pepper, and cayenne pepper in a large bowl. Add the broccoli slaw and the cilantro and toss to evenly coat. Set aside until you are ready to use or refrigerate in an airtight container for a day or two.

To assemble your hot dogs, place a layer of broccoli slaw into the bun and then top with the hot dog. Top the hot dog with BBQ pulled pork and then sprinkle queso fresco cheese and cilantro on top. Drizzle more BBQ sauce on top if you desire. Enjoy!