Fair food gets a flaming hot upgrade with these Ghost Pepper Pulled Pork & Cheese-Stuffed Corn Dogs. Picture a crunchy, golden cornbread coating wrapped around gooey cheddar cheese, with tender, spicy-sweet ghost pepper pulled pork piled on top. This is not your average corn dog — it’s a bold, crave-worthy monster of a snack that brings serious flavor and a satisfying kick. Whether you’re feeding thrill-seeking friends or just craving something outrageously good, this recipe brings the heat and then some.
Why I Love This Recipe
It’s part comfort food, part dare, and all delicious. The creamy cheddar center contrasts beautifully with the crispy fried shell, while the slow-cooked ghost pepper pork melts in your mouth with a spicy BBQ bite. It’s indulgent, creative, and absolutely unforgettable — like your favorite carnival snack turned into a show-stopping meal. If you like heat, this one’s for you.
Ingredients
- 1 lb pork shoulder
- 1 ghost pepper, minced (use gloves!)
- 1 cup barbecue sauce
- 1 cup shredded cheddar cheese
- 1 cup cornmeal
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup milk
- 1 egg
- Vegetable oil, for frying
- Optional: hot dogs or cheese sticks for stuffing
Ingredient Swaps & Notes
- Ghost Pepper: Extremely spicy! Sub with habanero for milder heat or omit entirely for a kid-friendly version.
- Barbecue Sauce: Use smoky, sweet, or tangy — whatever flavor you prefer to complement the spice.
- Cheddar Cheese: You can also use mozzarella sticks or pepper jack for fun variations.
- Cornmeal Mix: Add a dash of cayenne to the batter for extra zing.
- Frying Tip: A candy or fry thermometer helps you maintain the perfect oil temp (350°F).
Instructions
- Slow Cook the Pork
In a slow cooker, add pork shoulder, minced ghost pepper, and barbecue sauce. Cook on low for 6–8 hours until the pork is fall-apart tender. - Shred the Pork
Use two forks to shred the meat directly in the sauce. Mix well to coat every bite in spicy, saucy goodness. - Make the Cornmeal Batter
In one bowl, combine shredded cheddar, cornmeal, flour, baking powder, salt, and pepper. In another, whisk together the milk and egg. - Stuff the Dogs
Take hot dogs (or small cheese sticks), dip them into the milk mixture, then roll them in the cornmeal mix to coat fully. - Heat the Oil
Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F. - Fry to Perfection
Fry the coated dogs for 3–4 minutes, turning if needed, until golden brown and crisp. - Top with Pulled Pork
Remove corn dogs from oil and let drain. Pile ghost pepper pulled pork on top of each one while hot. - Serve
Serve immediately with extra BBQ sauce or ranch for dipping if you need a cool-down!
Tips for Success
- Use Skewers: Inserting skewers or sticks makes dipping and frying easier and more fun to eat.
- Prep Ahead: Make the pulled pork a day ahead and refrigerate — the flavors only get better.
- Double Dip for Extra Crunch: For a thicker coating, dip the dog in the wet and dry mix twice.
- Safety First: Ghost peppers are very spicy — wear gloves when handling and avoid touching your face.
Serving Suggestions & Pairings
These corn dogs are the main event, but pairing them with the right sides and drinks takes things to the next level:
- Cool it down with creamy slaw or mac and cheese
- Serve with This Beer Cheese Dip
- Pair with These Totchos for a wild game day spread
- Add This Crockpot Nacho Dip to keep the party rolling
- Cool off with lemonade, sweet tea, or a tall glass of milk if the heat gets intense!
Storage & Leftover Tips
- Pulled Pork: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for later.
- Corn Dogs: Best fresh, but you can reheat them in an oven or air fryer to restore crispiness.
- Make Ahead: Prep the batter and pork ahead and fry the corn dogs just before serving.
More Recipes You Will Love
- This Crockpot Nacho Dip Is the Reason I Never Have Leftovers
- These Totchos Are My Favorite Party Food Hack: Tater Tot Nachos for the Win
- This Dorito Casserole Is My Favorite Weeknight Dinner Shortcut
- These Chicken Enchiladas Are My Go-To for Cozy Crowd-Pleasing Dinners
- This Beer Cheese Dip Is My Favorite Party Starter That Disappears in Minutes
Final Thoughts
These Ghost Pepper Pulled Pork & Cheese-Stuffed Corn Dogs are not just a recipe — they’re an experience. Spicy, savory, crunchy, and unforgettable, they’re the ultimate twist on a comfort food classic. If you love heat and over-the-top flavor combos, this is a must-try.
Let me know how yours turned out — and tag @ChefManiac to show off your fiery creation. Hungry for more? Keep following for the boldest bites and wildest flavor mashups.
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