Hot dogs with pulled pork and a red onion relish recipe

Hot dogs with pulled pork and a red onion relish recipe

Serve up these crowd-pleasing hot dogs at your next barbecue blowout. These delicious dogs are topped with mouthwatering pulled pork and a sticky red onion relish that's sure to go down a storm at any feast.

Prep time: 5 minutes

Cook time: 45 minutes

Servings: 6 people

Preparation

To make the red onion relish, melt the butter in a frying pan over a medium heat and add the sliced onion. Cook for 15 minutes, stirring often until the onion is soft, but not highly coloured (reduce the heat if it catches). Turn the heat up and add the sugar and vinegar. Cook down, stirring, for 5-8 minutes until the onions are sticky and glazed. Season and set aside.


Cook the pulled pork in a microwave or oven, according to pack instructions.


Meanwhile, make sure the coals on your barbecue are white-hot with no trace of flame, then lay the sausages directly on the bars, above a medium-hot area, and cook for 15-20 minutes, turning occasionally, until evenly browned and cooked right through.


Shred the pulled pork with two forks, as directed on the pack, and combine sauce.


Spread the cut insides of the rolls lightly with mustard then put a cooked sausage in each roll. Spoon a generous amount of pulled pork down one side and a sixth of the red onion relish down the other. Scatter with some snipped mustard cress, if you like.

 

Ingredients

15g (1/2oz) salted butter
2 red onions, peeled halved and finely sliced
1 tbsp dark soft brown sugar
2 tbsp red wine vinegar
380g Tesco Tex Mex BBQ pulled pork
454g pack Tesco Finest Irish pork and spring onion sausages
6 pack white finger rolls, split vertically from end to end
American mustard, to serve

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Ingredients

15g (1/2oz) salted butter
2 red onions, peeled halved and finely sliced
1 tbsp dark soft brown sugar
2 tbsp red wine vinegar
380g Tesco Tex Mex BBQ pulled pork
454g pack Tesco Finest Irish pork and spring onion sausages
6 pack white finger rolls, split vertically from end to end
American mustard, to serve

Shop ingredients Shop ingredients

Preparation

To make the red onion relish, melt the butter in a frying pan over a medium heat and add the sliced onion. Cook for 15 minutes, stirring often until the onion is soft, but not highly coloured (reduce the heat if it catches). Turn the heat up and add the sugar and vinegar. Cook down, stirring, for 5-8 minutes until the onions are sticky and glazed. Season and set aside.


Cook the pulled pork in a microwave or oven, according to pack instructions.


Meanwhile, make sure the coals on your barbecue are white-hot with no trace of flame, then lay the sausages directly on the bars, above a medium-hot area, and cook for 15-20 minutes, turning occasionally, until evenly browned and cooked right through.


Shred the pulled pork with two forks, as directed on the pack, and combine sauce.


Spread the cut insides of the rolls lightly with mustard then put a cooked sausage in each roll. Spoon a generous amount of pulled pork down one side and a sixth of the red onion relish down the other. Scatter with some snipped mustard cress, if you like.