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1
For the pulled pork, preheat your slow cooker.
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2
Brush the mustard onto the pork shoulder roast on all sides and set aside.
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3
In a small bowl, whisk together the ground coffee, chipotle chili powder, garlic powder, cayenne pepper, brown sugar, salt and pepper.
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4
Rub the spice mixture onto the mustard-coated pork generously on all sides.
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5
Add the onions and chicken broth to the slow cooker and place the pork shoulder on top.
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6
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.
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7
Remove from the slow cooker and let rest for just a couple of minutes.
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8
Either with two forks or your fingers (be careful, its hot!)
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9
pull or shred the meat.
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10
Add the pulled pork to a large bowl and add the BBQ sauce.
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11
Toss to evenly coat and set aside.
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12
To prepare the broccoli slaw, whisk together the mayo, milk, Dijon mustard, vinegar, honey, salt, pepper, and cayenne pepper in a large bowl.
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13
Add the broccoli slaw and the cilantro and toss to evenly coat.
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14
Set aside until you are ready to use or refrigerate in an airtight container for a day or two.
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15
To assemble your hot dogs, place a layer of broccoli slaw into the bun and then top with the hot dog.
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16
Top the hot dog with BBQ pulled pork and then sprinkle queso fresco cheese and cilantro on top.
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17
Drizzle more BBQ sauce on top if you desire.
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18
Enjoy!
