Pulled Pork and Pickle Corn Dogs: A Savory Twist on a Classic
Are you ready to take your corn dog game to the next level? Forget the same old ketchup and mustard routine. We’re diving headfirst into a flavor explosion with these Pulled Pork and Pickle Corn Dogs! Imagine juicy, smoky pulled pork, tangy dill pickles, and a perfectly crisp cornmeal batter, all in one handheld bite. This recipe is a crowd-pleaser, perfect for backyard barbecues, game day gatherings, or a fun family dinner. Let’s get cooking!
## Why Pulled Pork and Pickle Corn Dogs?
You might be thinking, “Pulled pork and corn dogs? That sounds… different.” And you’re right, it is! But trust me, the combination is unexpectedly delicious. Here’s why it works:
* **Sweet and Savory Harmony:** The sweetness of the cornmeal batter complements the rich, savory pulled pork beautifully.
* **Tangy Zest:** The dill pickles provide a refreshing tang that cuts through the richness, preventing the dish from being too heavy.
* **Texture Contrast:** You get the crispy exterior of the corn dog, the tender, juicy pulled pork, and the crunchy pickles, creating a symphony of textures in your mouth.
* **Fun and Unique:** It’s a fun and unexpected twist on a classic, sure to impress your friends and family.
## Ingredients You’ll Need
Before we start, let’s gather all the necessary ingredients. Don’t worry; you can easily find everything at your local grocery store.
**For the Pulled Pork:**
* 3-4 lb Pork Shoulder (Boston Butt)
* 2 tbsp Olive Oil
* 1 large Onion, chopped
* 2 cloves Garlic, minced
* 1 cup Chicken Broth
* 1 cup BBQ Sauce (your favorite brand)
* 2 tbsp Apple Cider Vinegar
* 1 tbsp Brown Sugar
* 1 tsp Smoked Paprika
* 1/2 tsp Chili Powder
* 1/2 tsp Garlic Powder
* 1/2 tsp Onion Powder
* Salt and Pepper to taste
**For the Corn Dogs:**
* 1 cup Yellow Cornmeal
* 1 cup All-Purpose Flour
* 1/4 cup Sugar
* 1 tbsp Baking Powder
* 1/2 tsp Salt
* 1 large Egg
* 1 cup Milk
* 1 tbsp Honey
* Vegetable Oil, for frying
* 8-10 Hot Dogs
* 8-10 Dill Pickles, quartered lengthwise
* 8-10 Wooden Skewers
## Step-by-Step Instructions
Now that we have everything ready, let’s get cooking! This recipe is divided into two main parts: making the pulled pork and preparing the corn dogs.
### Part 1: Making the Pulled Pork
This can be done a day ahead to save time.
1. **Prepare the Pork:** Trim any excess fat from the pork shoulder. Season generously with salt, pepper, smoked paprika, chili powder, garlic powder, and onion powder.
2. **Sear the Pork:** Heat olive oil in a large Dutch oven or pot over medium-high heat. Sear the pork on all sides until browned. This step is crucial for developing flavor.
3. **Sauté Aromatics:** Remove the pork from the pot and set aside. Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
4. **Add Liquids and Seasonings:** Pour in the chicken broth, BBQ sauce, apple cider vinegar, and brown sugar. Stir to combine and scrape up any browned bits from the bottom of the pot.
5. **Return Pork to Pot:** Place the pork back into the pot, making sure it’s mostly submerged in the liquid. Bring to a simmer.
6. **Slow Cook:** Cover the pot and transfer it to a preheated oven at 325°F (160°C). Cook for 3-4 hours, or until the pork is fork-tender. Alternatively, you can use a slow cooker. Cook on low for 6-8 hours.
7. **Shred the Pork:** Remove the pork from the pot and let it cool slightly. Use two forks to shred the pork. Return the shredded pork to the pot with the sauce and mix well. Taste and adjust seasonings if necessary. Keep warm.
### Part 2: Preparing the Corn Dogs
1. **Prepare the Pickles and Hot Dogs:** Pat the quartered dill pickles dry with paper towels. This will help the batter adhere better. Cut the hot dogs in half or leave them whole, depending on your preference. Insert a wooden skewer into each pickle quarter and hot dog piece.
2. **Make the Batter:** In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together the egg, milk, and honey. Pour the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to overmix.
3. **Heat the Oil:** Pour about 3-4 inches of vegetable oil into a deep pot or Dutch oven. Heat the oil over medium-high heat to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
4. **Dip and Fry:** Dip each hot dog and pickle skewer into the cornmeal batter, making sure it’s fully coated. Carefully lower the battered skewers into the hot oil, a few at a time. Fry for 2-3 minutes per side, or until golden brown and crispy.
5. **Drain and Serve:** Remove the corn dogs from the oil and place them on a wire rack lined with paper towels to drain excess oil.
6. **Assemble the Pulled Pork and Pickle Corn Dogs:** With a sharp knife, carefully slice open the corn dog lengthwise. Fill the opening with a generous amount of pulled pork. Serve immediately and enjoy!
## Tips and Tricks for Perfect Pulled Pork and Pickle Corn Dogs
* **Use Quality Ingredients:** The better the ingredients, the better the final product. Opt for high-quality hot dogs, dill pickles, and BBQ sauce.
* **Don’t Overmix the Batter:** Overmixing the batter can result in tough corn dogs. Mix until just combined.
* **Control the Oil Temperature:** Maintaining a consistent oil temperature is crucial for even cooking and crispy corn dogs. Use a deep-fry thermometer.
* **Don’t Overcrowd the Pot:** Frying too many corn dogs at once will lower the oil temperature and result in soggy corn dogs. Fry in batches.
* **Pat the Pickles Dry:** Patting the dill pickles dry with paper towels helps the batter adhere better.
* **Get Creative with Toppings:** While pulled pork is the star, feel free to add other toppings like coleslaw, shredded cheese, or a drizzle of your favorite sauce.
* **Make it Ahead:** The pulled pork can be made a day or two in advance. Simply reheat it before assembling the corn dogs.
## Variations and Substitutions
* **Different Meats:** Instead of pulled pork, you can use shredded chicken, brisket, or even vegetarian pulled jackfruit.
* **Cheese Please:** Add a layer of shredded cheddar or Monterey Jack cheese inside the corn dog before adding the pulled pork.
* **Spicy Kick:** Add a pinch of cayenne pepper to the cornmeal batter or use a spicy BBQ sauce for the pulled pork.
* **Sweet Pickles:** If you prefer a sweeter flavor, use sweet pickles instead of dill pickles.
* **Gluten-Free Option:** Use gluten-free cornmeal and flour to make gluten-free corn dogs.
* **Air Fryer Option:** While traditionally fried, you can try air frying these for a slightly healthier version. Lightly spray the corn dogs with oil and air fry at 375°F (190°C) for 8-10 minutes, flipping halfway through.
## Serving Suggestions
Pulled Pork and Pickle Corn Dogs are a meal on their own, but here are some side dishes that pair well with them:
* **Coleslaw:** The creamy, crunchy texture of coleslaw complements the richness of the corn dogs.
* **Potato Salad:** A classic side dish for any barbecue.
* **Baked Beans:** Sweet and savory baked beans are a perfect match for pulled pork.
* **Corn on the Cob:** A summer favorite that adds a touch of sweetness.
* **French Fries:** For a classic corn dog experience.
* **Macaroni and Cheese:** A comforting and cheesy side dish.
* **Green Salad:** A simple green salad provides a refreshing contrast.
## Make it a Party!
These Pulled Pork and Pickle Corn Dogs are perfect for parties and gatherings. Set up a corn dog bar with different toppings and sauces, and let your guests customize their own creations. It’s a fun and interactive way to enjoy this unique dish.
## FAQs
**Q: Can I use pre-made pulled pork?**
A: Yes, you can use pre-made pulled pork to save time. Just make sure it’s good quality and flavorful.
**Q: Can I freeze the corn dogs?**
A: It’s best to enjoy the corn dogs fresh, but you can freeze them. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. Reheat in the oven or air fryer.
**Q: How do I prevent the batter from sliding off?**
A: Make sure the hot dogs and pickles are dry before dipping them in the batter. You can also lightly dust them with cornstarch before dipping.
**Q: Can I use a different type of oil for frying?**
A: Yes, you can use other high-heat oils like canola oil, peanut oil, or sunflower oil.
**Q: How do I store leftover pulled pork?**
A: Store leftover pulled pork in an airtight container in the refrigerator for up to 3-4 days.
## The Bottom Line
These Pulled Pork and Pickle Corn Dogs are a delicious and unexpected twist on a classic fair food. With the perfect balance of sweet, savory, and tangy flavors, they’re sure to be a hit at your next gathering. So, fire up the fryer, gather your ingredients, and get ready to experience a corn dog like never before!
Enjoy this culinary adventure, and don’t forget to share your creations with us! Happy cooking!