Make the coleslaw. Mix the Coleslaw Mix (16 ounce), Mayonnaise (1/2 cup), Sour Cream (1/4 cup), Distilled White Vinegar (2 tablespoon), Granulated Sugar (1/4 cup) and Celery Seeds (1/2 teaspoon). Add Salt and Pepper (to taste). Refrigerate for an hour.
Warm up the Pulled Pork (to taste) on a grill.
Fry the Beef Hot Dog (8) in the Frying Oil (as needed) for 3 to 4 minutes or until they float at 325 degrees F (160 degrees C).
Place the hot dogs on the Hot Dog Buns (8). Top with the warmed pulled pork. Drizzle with Mustard Barbecue Sauce (to taste), coleslaw and Dill Pickle Coins (to taste).
Drizzle some more Mustard Barbecue Sauce (to taste) on top and enjoy!