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Pulled Pork Corn Dogs

No food says fun quite like the corn dog. Try our homemade version of this state fair classic, starring BBQ pulled pork in place of the usual frank. Serve with your favorite flavor of Head Country sauce.


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Ingredients

2 quarts oil, for frying
4 corn dog sticks (or chopsticks if you can’t find corn dog sticks)
1 boneless pork shoulder, about 3 lbs., or use leftover pulled pork
1 cup Head Country Bar-B-Q Sauce
Head Country Championship Seasoning

Ingredients for Corn Dog Batter
1 cup cornmeal
1½ cups flour
¼ cup sugar
¼ teaspoon salt
¼ teaspoon pepper
4 teaspoons baking powder
1 egg
1 cup milk
You’ll also need a silicone popsicle mold similar to this one

Cooking Instructions

If using leftover pulled pork, skip steps 1-3.

1. Season the entire pork shoulder with your favorite Head Country Championship Seasoning. Place in slow cooker.
2. Top pork shoulder with 1 cup Head Country Bar-B-Q sauce of your choice and cook on low for 8 hours or on high for 4 hours, or until pork shoulder can be easily shredded with a fork.
3. Shred pork shoulder with a fork and stir to coat with sauce.
4. Transfer pulled pork to popsicle molds. Use a corn dog stick to poke a hole in the center of each filled mold. Freeze for an hour.
5. Heat oil in a deep fryer or heavy skillet to 375°F.
6. Make the corn dog batter. In a bowl, combine 1 cup cornmeal, 1 cup flour, ¼ cup sugar, ¼ teaspoon salt, ¼ teaspoon pepper, and 4 teaspoons baking powder. Stir in egg and milk.
7. Remove pulled pork popsicles from freezer. Skewer two on each stick.
8. Transfer corn dog batter to a tall glass. Dip frozen pulled pork skewers in any leftover flour, then dip in the batter.
9. Fry the skewers in oil in batches for 4 minutes or until golden brown.
10. Drain on paper towels. Serve with your favorite Head Country Bar-B-Q Sauce for dipping. Enjoy!

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