Pulled Pork with Sweet Corn ChowChow

Whether you’re lighting up the grill or cooking indoors, Dandy’s Sweet Corn is the perfect ingredient for the holiday weekend.


Recipe by Chef Todd Fisher


Pulled Pork

  • 3 lbs. pork shoulder
  • 2 springs thyme
  • 1 tbsp smoked paprika
  • 1 tbsp chili powder
  • 1/2 tsp cayenne pepper
  • 1 tsp ground fennel
  • 1 tsp ground black pepper
  • 1/4 cup yellow mustard
  • 1 cup brown sugar
  • 3 tbsp cider vinegar
  • 4 tbsp tomato paste
  • 6 cloves garlic, smashed
  • 2 onions, chopped
  • 6 branches Dandy Sliced Celery
  • 4 ounces orange juice
  • 8 – 10 whole grain hamburger buns

Dandy® Super Sweet Corn ChowChow

  • 4 ears Dandy® Super Sweet Corn, blanched and stripped from the cob
  • 1 small red onion diced
  • 1/2 cup Dandy® Sliced Celery
  • 1/4 cup yellow mustard
  • 2 tsp rice vinegar
  • 4 dashes tabasco hot sauce or another brand
  • 1 tsp poppy seeds
  • 1 tsp sugar
  • 1/8 tsp cracked black pepper
  • 1/2 tsp Kosher salt


  1. In a Dutch oven, place all of the ingredients except the bread and put top on Dutch oven, place in the oven for 3 hours at 325 degrees.
  2. Once pork is tender, remove from the oven and using two forks pull apart the meat to shred it. Adjust seasoning with sea salt as necessary. Keep warm till ready to serve.  

Dandy® Super Sweet Corn ChowChow

  1. Bring a medium pot of water to a boil, add the corn and cook for 3 minutes. After 3 minutes, put the Dandy® Super Sweet Corn into an ice water bath to stop the cooking process. Once corn is cold, 1-2 minutes, drain and strip corn from cob. In a medium bowl, combine the remaining ingredients and mix well, let sit for 20 minutes to make sure sugar has dissolved and adjust seasoning as necessary and serve with pulled pork.

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