Recipes Main Dishes Sandwich Recipes Hot Dogs and Corn Dogs Recipes This Pulled Pork & Pickle Corn Dog Has All Your BBQ Favorites in One Bite 5.0 (2) 2 Reviews 1 Photo A wacky barbecue mashup that really works! By Nicole Hopper Nicole Hopper Nicole Hopper is a recipe tester and developer located in Birmingham, Alabama. Allrecipes' editorial guidelines Published on January 12, 2024 Tested by Julia Levy Tested by Julia Levy Julia Levy is an experienced cook with a demonstrated history of working in the publishing industry. She is skilled in catering, food & beverage, event planning, and menu development. She tests and develops recipes in the DotDash Meredith Test Kitchen for Southern Living. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo Active Time: 40 mins Total Time: 40 mins Servings: 4 servings Yield: 4 sticks Jump to recipe You’ve seen a corndog, you’ve probably seen a Korean corndog with cheese and potatoes, and maybe you’ve even seen the wacky pickle-peanut butter corndog that’s served at Disneyland. But you’ve likely never seen something like this—even at your local fair. Meet the Pulled Pork & Pickle Corn Dog. It’s everything you’d find at your family’s barbecue—pulled pork, pickles, cheese, and cornbread—all mashed up into one. Give it a try, and you’ll see that this slightly bizarre combination actually works to create a full BBQ meal that’s crispy, smoky, and tangy in every bite. What Is a Pulled Pork & Pickle Corn Dog? Similar to a corndog, this Pulled Pork & Pickle Corn Dog is like a BBQ plate on a stick, featuring a skewered pickle stuffed with pulled pork and cheese that’s coated with cornbread batter before being fried to crispy, golden perfection. “It really is every element you’d find on a BBQ plate, but all in one bite,” says recipe developer Nicole Hopper. How To Make Pulled Pork & Pickle Corn Dogs To make this fair-food inspired dish, you’ll start by hollowing out large, whole pickles. Then, stuff the pickles with prepared pulled pork and Cheddar cheese. Next, dry the pickles and coat them in flour before inserting them with six-inch skewers. Then, make the cornbread batter and dip each stuffed pickle into it, ensuring each pickle is thoroughly and evenly coated. Finally, fry the pickles in hot oil until golden brown and crispy. Serve the Pulled Pork & Pickle Corn Dogs with ranch and barbecue sauce for dipping. Test Kitchen Tips This recipe was developed in our test kitchen. Here are some tips and tricks from our culinary experts to make the process easier: You can use any pulled pork for this recipe—including store-bought, takeout, or leftover. Don’t forget to dry your pickles before coating them with flour. If your pickles are wet, the batter will slide right off. These fried pulled pork-stuffed pickles are pretty heavy, so be sure to use sturdy skewers. If yours feels flimsy, you can double up and use two skewers for added stability. Make sure to use a tall, narrow glass for the batter—like a pint glass—if the glass is too wide, the batter won’t reach the top of the pickle. Recipe Variations If you don’t want to use barbecue pulled pork, you could use shredded smoked chicken or even turkey instead. And, for the finishing sauce, feel free to try some new flavors, like a tangy mustard or a spicy ranch. Editorial Contributions by Bailey Fink Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings servings Canola oil, for frying 4 large whole dill pickles (about 20 oz. total) 3/4 cup (3 ounces) BBQ pulled pork, warmed 1 ounce Cheddar cheese, finely shredded (about 1/3 cup) 1 cup (about 4 1/4 oz) all-purpose flour, divided 1/2 cup (about 2 7/8 oz) fine-ground yellow cornmeal 1 tablespoon cornstarch 1 tablespoon granulated sugar 2 teaspoons baking powder 3/4 teaspoon kosher salt 1/8 teaspoon black pepper 1 large egg, beaten 3/4 cup whole buttermilk Ranch dressing and BBQ sauce, for serving Directions Gather all ingredients. Dotdash Meredith Food Studios Fill a large, heavy-bottomed pot with oil to a depth of 2-inches. Heat oil to 350°F over medium. Line a plate with paper towels and set aside. Dotdash Meredith Food Studios Using an apple corer, hollow out the inside of the pickles, leaving 1/8-inch pickle border, discarding seeds and pulp. Dotdash Meredith Food Studios Stir together pork and cheddar in a medium bowl until evenly combined. Stuff each pickle with pork mixture (3 to 4 tablespoons per pickle). Dotdash Meredith Food Studios Place 1/2 cup of the flour in a shallow dish. Pat stuffed pickles dry with paper towels and then roll in flour until lightly and evenly coated all over. Dotdash Meredith Food Studios Insert a (6-inch) skewer lengthwise through each pickle. Dotdash Meredith Food Studios Whisk together cornmeal, cornstarch, sugar, baking powder, salt, pepper, and remaining 1/2 cup flour in a medium bowl. Whisk in egg and buttermilk until smooth. Dotdash Meredith Food Studios Pour batter into a tall glass. Working with one pickle at a time, dip pickle into batter, letting excess drip off; immediately lower battered pickle gently into hot oil. Dotdash Meredith Food Studios Fry, turning often, until golden all over, 4 to 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat battering and frying process with remaining pickles. Dotdash Meredith Food Studios To serve, drizzle with ranch dressing and BBQ sauce, and serve with more sauce on the side. Dotdash Meredith Food Studios I Made It Print