Season the entire pork shoulder with your choice of Head Country seasoning and place into slow cooker.

Top with 1 cup Head Country sauce of your choice and cook on low for 8 hours or high for 4 hours or until pork shoulder can easily be shredded with a fork.

Shred pork shoulder with a fork and stir to coat with sauce.

Transfer pulled pork to popsicle mold and use a corn dog stick to poke holes in the center of each cavity so the pulled pork can easily be inserted onto the corn dogs sticks once frozen. Freeze for an hour.

Heat oil in deep fryer or heavy skillet to 375°F.

In a bowl, combine 1 cup cornmeal, 1 cup flour, 1/4 cup sugar, 1/4 teaspoon salt, 1/8 teaspoon pepper and 4 teaspoons baking powder. Stir in egg and milk.

Remove frozen pulled pork popsicles from freezer and place two of them on each stick.

Transfer corn dog batter to a tall glass, coat each stick of frozen pulled pork in the leftover flour and dip the corn dogs one by one into the batter.

Fry corn dogs in batches for 4 minutes or until golden brown.

Drain on paper towels and serve with your favorite Head Country Bar-B-Q sauce for dipping.