Surely you mean whole hogs, not hot dogs.

Here's what that looks like in NE Iowa / Southern Minnesota.

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Note the stuffing. Nothing against any of the various varieties of Southern BBQ sauces, but what really makes the plate of pulled pork is a fig, date, mushroom or olive that's cooked for hours in the belly of the pig, marinating in all that good caramelized pig fat. Savory doesn't begin to describe them.