Remember that delicious Coffee Rubbed Smoked Pork Butt that I shared with you last week? Yes, it took a long time to smoke. Yes, it made a lot of meat and you had a bunch of leftovers. Well, all of those juicy leftovers make an appearance again this week in this fun and filling Pulled Pork & Tomatillo Ranch Hot Dog.
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Hot Dogs are one of my favorite foods. I especially love the Petit Jean brand hot dogs because they are made right here in Arkansas and I like to support local companies when I can. I enjoy eating hot dogs plain. Hot dogs and sauerkraut are also a favorite. Yet, I am always looking for ways to fancy them up. This Pulled Pork & Tomatillo Ranch Hot Dog is just right for fancying up a hot dog without a lot of work and it is full of TexMex goodness.
The pulled pork is going to give this hot dog enough substance that one dog will be enough. The tomatillo ranch is going to ramp up the flavor of this hot dog to superstar status. In fact, you’ll probably want to replace your boring old ranch with this tomatillo ranch.
Pulled Pork & Tomatillo Ranch Hot Dog
4 Petit Jean hot dogs
4 hot dog buns
1 cup Coffee Rubbed Smoked Pork Butt, pulled
1 package Hidden Valley Ranch dressing mix
1 cup buttermilk
1 cup mayo
3 small tomatillos, husked and chopped
1/2 cup cilantro leaves
1 clove of garlic, roughly chopped
1 jalapeno, seeded and chopped
zest and juice of one small lime
water as needed
To make the dressing:
Combine ranch dressing mix, buttermilk, mayo, tomatillos, cilantro, garlic, jalapeno and lime juice and zest in a blender. Pulse several minutes until the ingredients are well combined and creamy. If the dressing is very thick, you can thin it with water adding 1 tablespoon at a time. I have had to use up to 1/3 of a cup before.
To make the hot dogs:
Cook the hot dogs using your desired method. I prefer to boil them. Heat or toast the buns if desired. Reheat the pulled pork. Place a hot dog on each bun and divide the pulled pork evenly amongst the four hot dogs. Spoon the tomatillo ranch dressing over each hot dog and enjoy!
Love Hot Dogs?
You may also want to check out my recipe for the QueDog and the Tropical Dog.
Tomatillo Ranch Dressing
Ingredients
- 4 Petit Jean hot dogs
- 4 hot dog buns
- 1 cup Coffee Rubbed Smoked Pork Butt pulled
- 1 package Hidden Valley Ranch dressing mix
- 1 cup buttermilk
- 1 cup mayo
- 3 small tomatillos husked and chopped
- 1/2 cup cilantro leaves
- 1 clove of garlic roughly chopped
- 1 jalapeno seeded and chopped
- zest and juice of one small lime
- water as needed
Instructions
To make the dressing
- Combine ranch dressing mix, buttermilk, mayo, tomatillos, cilantro, garlic, jalapeno and lime juice and zest in a blender. Pulse several minutes until the ingredients are well combined and creamy. If the dressing is very thick, you can thin it with water adding 1 tablespoon at a time. I have had to use up to 1/3 of a cup before.
To make the hot dogs
- Cook the hot dogs using your desired method. I prefer to boil them. Heat or toast the buns if desired. Reheat the pulled pork. Place a hot dog on each bun and divide the pulled pork evenly amongst the four hot dogs. Spoon the tomatillo ranch dressing over each hot dog and enjoy!
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