2 cups self-rising cornmeal mix (we used White Lily self-rising cornmeal mix)
1 cup all-purpose flour
1 teaspoon ground red pepper
1 teaspoon garlic powder
½ teaspoon salt (we used table salt)
½ teaspoon ground black pepper (we used freshly ground black pepper)
1 (32-ounce) jar dill pickle slices, drained (we used Mt. Olive dill pickle slices)
1 ½ cups mayonnaise
3 tablespoons ketchup
1 tablespoon minced green onion
1 tablespoon sweet pickle relish
1 tablespoon fresh lemon juice
3 teaspoons Creole seasoning (we used Zatarain’s)
2 teaspoons hot sauce (we used Frank’s RedHot Original)
First make the Creamy Rémoulade by simply taking a medium-sized bowl out and mixing all the ingredients together in it. Cover the bowl and leave it in the fridge until the pickle slices have been fried.
Take a large Dutch oven out and pour enough oil in to create a depth of 3 inches. Heat the oil to 360 degrees.
Add eggs and buttermilk to a shallow dish, whisking to combine. Take another shallow dish out and add the following ingredients to it, stirring to combine: cornmeal mix, flour, red pepper, garlic powder, salt and black pepper.
Take the pickle slices and dip them into the buttermilk mixture, shaking any excess mixture off before placing it in the cornmeal mixture, tossing to coat.
Add the pickle slices in batches to the oil, frying for 3 to 4 minutes or until they’re golden brown. Take them out of the oil and let them drain on a paper towel-lined plate. Eat immediately with the Creamy Rémoulade.
This is an addictively delicious snack to have ! The crunchy batter on this is what you dream of for fried food and potato chips and the fried pickle tastes really good with the Creamy Rémoulade (which actually tasted like a more flavorful version of tartar sauce to us). If you know someone who doesn’t like pickles, this recipe could actually change their mind !
We got this recipe from Paula Deen’s magazine.
We weren’t paid in any form to promote White Lily, Mt. Olive, Zatarain’s, Frank’s RedHot, or Paula Deen’s magazine.
¼ cup plus 2 tablespoons Creole or spicy brown mustard (we used Zatarain’s Creole mustard)
1 tablespoon molasses
2 tablespoons packed light brown sugar, divided
2 teaspoons paprika (we used smoked paprika)
Kosher salt and freshly ground black pepper
1 (3-to-4-pound) boneless pork shoulder
2 links andouille sausage (we used Roger Wood brand andouille)
1/3 cup mayonnaise
8 soft sesame buns
Pickle slices and potato chips, for serving (we used dill pickle slices and Lay’s Original potato chips)
Add the water, vinegar, ketchup, ¼ cup mustard, molasses and 1 tablespoon brown sugar to a 7- to 8-quart slow cooker, stirring until combined.
In a small mixing bowl, combine the remaining brown sugar, paprika, 1 teaspoon salt and ½ teaspoon pepper. Rub the mixture all over the pork, placing it in the slow cooker afterwards as well as adding in the andouille. Put the lid on the slow cooker and let it cook on LOW for 8 hours.
Take the pork and sausage out of the slow cooker and place it on a cutting board (or something else big enough to fit the pork and sausage on) to cool down a little bit. Skim off the fat from the cooking liquid before you strain it over a large skillet. Turn the heat up high enough for boiling to occur, letting it boil for 15 minutes or until the liquid’s been reduced by one-third (we had about 2 cups worth of liquid left after reducing).
Shred the pork using forks and coarsely chop the sausage. Pour enough of the cooking liquid over the meat to moisten it, seasoning the mixture with salt afterwards if you think it needs it.
In a small bowl (one-cup capacity is all that’s needed) mix the mayonnaise and remaining mustard together, spreading it on the buns afterwards. Fill with the pulled pork mixture and pickle slices. Serve potato chips on the side.
We love eating pulled pork and we love andouille so naturally we had to try this recipe ! This was delicious, the meat itself is good but it’s the sauce that really turns up the flavor on the pulled pork and andouille. The meat mixture can be a little heavy so it’s nice having that acidity from the pickles and the tanginess of the creamy spread to cut through that heaviness.
Recipe source unknown.
We weren’t paid in any form to promote Zatarain’s, Roger Wood or Lay’s.
4 pounds boneless pork shoulder, trimmed and cut into 4-inch pieces (With the size of our pork, this meant it was just going to get cut in half and that just seemed too big to get cooked in the time listed so we cut each half in half.)
1 tablespoon vegetable oil
1 onion, chopped (we used yellow onion)
4 cloves garlic, chopped
1 tablespoon tomato paste
2 cups low-sodium chicken broth
½ cup ketchup
¼ cup apple cider vinegar
4 hamburger buns or potato rolls (we used whole-wheat hamburger buns)
Take a bowl out and mix the following ingredients in it until combined: brown sugar, mustard powder, allspice, cayenne, 1 teaspoon salt and ½ teaspoon black pepper. Take half of the spice mixture and rub it all over the pork. Place the pork in a resealable plastic bag and place it in the fridge for 1 to 4 hours (we put ours in the fridge for a little over 2 ½ hours).
Preheat your oven to 350 degrees (we moved our rack down one from the middle). Take a large Dutch oven and pour the oil into it, setting the heat to medium. Once the oil’s hot, add the pork in and let it cook for 8 minutes or until browned all over, turning occasionally (we browned each side for 1-2 minutes). For ourselves, we could only fit 2 pieces in at a time and we had to pour a little more oil into the Dutch oven before browning the other two pieces of pork. Once the pork’s browned take it out of the Dutch oven and place it on a plate for now.
Toss the onion, garlic, 1 teaspoon of salt and a few grinds of black pepper into the Dutch oven, stirring constantly for 5 minutes or until the onions have softened. Add the tomato paste and the other half of the spice mixture in, continuing to stir for another 2 minutes. Add in the chicken broth, ketchup, vinegar and 2 cups of water, stirring to combine. Tear 1 bun into pieces and throw that into the Dutch oven as well. Add the pork back in and wait for simmering to occur.
Put the lid on the Dutch oven and place it in the oven. Cook for 2 hours or until the pork’s really tender (took 2 ½ hours* for us). Take the lid off the Dutch oven and cook it in the oven for 20 additional minutes or until the sauce thickens a little (we called it good at the 20 minute mark). Take the meat out and shred it using 2 forks. Place the shredded meat in a large mixing bowl and add enough sauce into the bowl so all of the pork gets coated in it. Serve the pork on buns, topped with coleslaw and pickles.
If you don’t want to cook this in the oven, the original recipe offers a slow cooker option where you follow the directions until the end of step 3, using only ½ onion and omitting the water. Place everything in a 4- to 6-quart slow cooker, put the lid on the slow cooker and cook on LOW heat for 7 hours. We haven’t tried this method ourselves but we felt like we should tell you about it just in case you’d rather use this method instead.
*We checked at the 2 hour mark and when we saw that it wasn’t “really tender” we flipped the pieces of pork over and cooked it for another 30 minutes.
We love this recipe. The meat has a sweetness and some spice to it but it’s more on the subtle side. While we were shredding it, we couldn’t keep our hands off of it. We MIGHT have ate more than we should have. It’s like chips, you can’t stop at just one ! Once the sauce is added on though, it amplifies the flavor. The coleslaw adds a crunch and some definite heat to the sandwich. All the flavors and the crunch from the pickle come through and work well with the other components. The crunch from the toppings is a nice contrast against the tender meat.
1 quart dill pickle chips (we used a 32 oz. jar of Heinz Hamburger Dill Chips)
¾ cup granulated sugar
¼ cup hot sauce (such as Frank’s Red Hot) (we used Frank’s Red Hot Original)
1 tablespoon minced garlic
1 teaspoon cayenne pepper
Measure out 1 cup of the pickle juice from the jar, putting it off to the side for now. Discard any remaining juice. Place the pickle chips in a colander and drain them, rinsing them afterwards with cold water 3 times.
In a mixing bowl, stir the sugar, hot sauce, garlic, cayenne pepper, and the 1 cup of pickle juice together until combined. Place the pickle chips back in their original jar, pouring the sugar mixture over the pickles afterwards. Put the lid back on the jar, and let it chill for 3 days before serving.
Oh my god these are some of the best pickle chips you’ll ever have. These are so delicious you’ll want to eat them like potato chips ! You got spiciness, acidity which gives it that wonderful tang, and there’s some sweetness and it’s wonderful having the heat while the chips are still cold. The garlic is a nice background flavor. Perhaps the only downside is that the flavors are muted when combined with a burger. Perhaps it’s best you put a portion on your plate and put the jar away before you start eating them, otherwise you’ll probably have people mad at you for eating half the jar !
This recipe came from “the South’s Best Butts”.
We weren’t paid in any form to promote Frank’s Red Hot, Heinz or “the South’s Best Butts”.