After growing up as an extremely picky eater and surviving on a steady diet of ham sandwiches and macaroni and cheese, the last thing Nick Chipman figured he'd end up doing was writing about food. It's funny how things change.... As the sole writer / photographer / recipe developer behind DudeFoods.com that's now precisely what he does and he wouldn't have it any other way. Granted, he still doesn't own a spice rack, but he certainly knows his way around a grill and a deep fryer!VISIT DUDEFOODS.COM FOR FULL RECIPE
* If using leftover pulled pork, skip steps 1-3
1. Season the entire pork shoulder with your choice of Head Country Championship Seasoning and place into slow cooker.
2. Top with 1 cup Head Country sauce of your choice and cook on low for 8 hours or high for 4 hours or until pork shoulder can easily be shredded with a fork.
3. Shred pork shoulder with a fork and stir to coat with sauce.
4. Transfer pulled pork to popsicle mold and use a corn dog stick to poke holes in the center of each cavity so the pulled pork can easily be inserted onto the corn dogs sticks once frozen. Freeze for an hour.
5. Heat oil in deep fryer or heavy skillet to 375°F.
6. 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 frozen pulled pork popsicles from freezer and place two of each of them on each stick.
8. Transfer corn dog batter to a tall glass, coat each stick of frozen pulled pork in the leftover flour and dip the corn dogs one by one in the batter.
9. Fry corn dogs in batches for 4 minutes or until golden brown
10. Drain on paper towels and serve with your favorite Head Country Bar-B-Q Sauce for dipping.