Smoked Pork Shoulder Corn Dogs
Crispy. Juicy. Completely over the top in the best way.These smoked pork loin corn dogs are what happens when backyard BBQ meets fair food. We start with a lean pork loin, season it properly, smoke it for flavor, then cube it, batter it, and fry it until golden and crunchy. Sweet, smoky pork on the inside and a crispy corn shell on the outside. This one gets people talking. This recipe was inspired by our friend Brad Orrison from The Shed BBQ. He made us his version at The American Royal World Series of BBQ, and we liked it so much we made our own!
Servings: 4 people
Ingredients
- 4 lbs pork shoulder butt
- 2 tbsp Yonedas Sweet Chicken and Rib Rub
For Corn Batter
- 1 cup yellow cornmeal
- 1 cup all purpose flour
- 2 tbsp white sugar
- 1 tbsp baking powder
- 2 tsp Yonedas Signature All Purpose Rub
- 1 cup Buttermilk
- 1 large egg
- 3 litre Canola Oil
Instructions
Season the Pork Shoulder
Lightly coat the pork shoulder with oil, then season generously on all sides with Yonedas Sweet Chicken and Rib Rub. Pork shoulder can take seasoning, so do not hold back.Smoke the Pork
Preheat your smoker to 275°F. Smoke the pork shoulder until it reaches an internal temperature of 165 to 203°F and probes tender. This usually takes 4 to 5 hours depending on size and how tender you want the pork to be. I like a little bit of chew, so i aim for 175 degrees.Once done, remove from the smoker and let it rest for at least 30 minutes.Cube the Pork
After resting, remove any excess fat or bark that feels overly firm. Cut the pork into 1 to 1½ inch cubes. You want a mix of bark, fat, and meat in each cube.Make the Corn Batter
In a bowl, mix cornmeal, flour, sugar, baking powder, salt, and Yonedas Signature All Purpose Rub. In a separate bowl, whisk the buttermilk and egg. Combine until just mixed. The batter should be thick enough to cling well to the pork.Heat the Oil
Heat oil in a deep fryer or heavy pot to 350°F. Use enough oil to fully submerge the pork cubes.Batter the Pork
Skewer pork cubes or drop them directly into the batter. Fully coat and let excess batter drip off before frying.Fry
Carefully place battered pork into the oil. Fry in batches for 3 to 4 minutes until golden brown and crispy. Do not overcrowd the fryer.Drain and Serve
Remove from the oil and drain on a wire rack or paper towel. Serve immediately while hot and crispy.
Notes
FAQ: Smoked Pork Shoulder Corn Dogs
1. Why pork shoulder instead of pork loin?
Pork shoulder has more fat and connective tissue, which means better flavor and juiciness after smoking and frying. It is much more forgiving.2. Do I pull the pork or cube it?
Cube it. Pulling the pork will cause the batter to fall apart and absorb oil. Cubes hold their shape and fry clean.3. Can I smoke the pork the day before?
Yes. In fact, cold pork cubes batter easier and fry more evenly. Just refrigerate and cube when cold.4. What wood works best?
Apple, cherry, or a light hickory blend. You want smoke flavor without overpowering the batter.5. Should I sauce the pork before frying?
No. Sauce adds moisture and sugar that will cause batter issues and burning. Serve sauces on the side instead.6. How much bark should I keep?
Some bark is great for texture and flavor. Remove any overly hard or dry pieces so the bite stays pleasant.7. What oil temperature is ideal?
350°F. This sets the batter quickly and keeps the pork from absorbing oil.8. Can I add extras to the batter?
Yes. Finely diced jalapeño, corn kernels, or shredded cheddar all work well. Keep additions small so the batter still sticks.9. Are skewers required?
No, but they make handling easier and give that classic corn dog experience. Toothpicks work well for appetizers.10. How do I serve these for a crowd?
Fry just before serving and hold on a wire rack in a 200°F oven. Set out multiple dipping sauces and let people mix and match. Tried this recipe?Let us know how it was!