Let’s face it: The food is half the reason we all go to the local fair. Funnel cake always tops our list of annual must-have snacks to go with our carnival games and Ferris wheel rides. This funnel cake recipe not only shows how we can have this deep-fried treat at home, but also how to pair it with one of our favorite smoked meats—oh, and plenty of BBQ sauce.
FOR THE PULLED PORK:
1 pork shoulder (10-12 pounds)
Head Country Championship Seasoning, Original
FOR THE SAVORY FUNNEL CAKE:
1-½ C. all-purpose flour
1-½ tsp. baking powder
tsp. Head Country Championship Seasoning, Original
½ C. whole milk
½ C. water
1 egg, beaten
1 Tbsp. dried chives
Toppings: pickled red onion, crumbled bacon, cheese sauce, green onion, Hickory Head Country Bar-B-Q Sauce
Heat smoker to 265 degrees F.
Trim and season pork shoulder with Head Country seasoning.
Place pork shoulder on the smoker and cook until the internal temperature reads 195 degrees F. (Optionally, wrap the pork shoulder with foil or butcher paper at 165 degrees F and continue to cook until the internal temperature reads 195 degrees F.) Remove from smoker and let rest for an hour.
Meanwhile, for the funnel cake, combine the flour, baking powder, and Head Country seasoning in a large bowl. Add the whole milk, water, eggs, and chives. Whisk to combine.
Pour funnel cake batter into a squeeze bottle.
Heat a medium-sized pot filled with about 2 inches of oil to 350 degrees F.
Squeeze the funnel cake batter into the hot oil using a random, circular pattern. Fry funnel cake for 3-4 minutes per side, or until golden brown.
Remove the funnel cake from the oil to a paper towel-lined plate. Cool for 1-2 minutes.
Top the funnel cake with smoked pulled pork and your favorite toppings—see the ingredients list for our favorite ideas.
