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

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3 Lil' Pigs Hot Dogs
DISH 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 Flavoring, dish 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 portions.
1 tablespoon vegetable or canola oil.
1 cup chicken broth.
1/2 cup smoky barbecue sauce.

To Serve:.

4 potato hotdog buns.
Unsalted butter, for cooking.
4 hotdogs, 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 newly ground pepper.

Instructions.

Special devices: a 6-quart (or bigger) Instantaneous Pot ®

. Make the pickled red cabbage: Load the cabbage and onion in a 1-quart mason container. Combine the vinegar, sugar, salt and 3/4 cup water in a small saucepan. Heat over medium heat till the sugar and salt dissolve. Pour the hot pickling liquid over the cabbage in the jar. Let stand till softened, about an hour or as much as over night. Reserve.

Make the pulled pork: Stir together the brown sugar, Home Spices, salt, ground mustard and cayenne pepper in a medium bowl. Add the pork and stir well to coat. Add the vegetable oil to an Instantaneous Pot ® and set to the sauté setting. As Soon As the Instant Pot ® registers "hot," add the pork and sear until browned, about 3 minutes per side. Eliminate the pork from the pot and press "cancel." Include the chicken broth and scrape the bottom with a wooden spoon to eliminate any browned bits. Stir in the barbecue sauce and return the pork to the pot.

Close the cover 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 get rid of the pork from the cooker and shred with 2 forks. Return the pork to the cooking liquid and keep warm up until ready to serve.

To serve: Heat a grill pan or outside grill to medium-high heat.

Cook the hotdog buns in some butter in a skillet up until golden on both sides.

Grill the hotdogs until grill marks appear, 1 to 2 minutes on each side.

To serve, spread mustard on the buns. Location a hotdog on each bun. Leading 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. Shop in an airtight container.

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Kardea Brown's 3 Lil' Pigs Hot Dogs|Delicious Miss Brown|Food Network.