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Fried pork roast
Posted on 9/15/14 at 2:14 pm
Posted on 9/15/14 at 2:14 pm
I want to fry a pork roast at duck camp Wed. evening. Heard it was delicious. Was told to inject with creole butter and fry at 325-350. 13 minutes per lb. Any other suggestions?
7
Posted on 9/15/14 at 2:20 pm to kjntgr
I've never heard of this but you could use a probe thermometer and cook it to 150 or so and let it rest. What kind of roast??
Posted on 9/15/14 at 2:21 pm to kjntgr
Is a Boston Butt good or does anyone suggest a different cut?
Posted on 9/15/14 at 2:58 pm to kjntgr
quote:
Fried pork roast
Wait...what?
Very intriguing.
Posted on 9/15/14 at 4:03 pm to kjntgr
Whole pork roast...8 min per pound...rub down with mustard and coat with the creole season of your choice and fry keeping your temp between 325-350.
We fry one every Thanksgiving. GOOD VITTLES!
We fry one every Thanksgiving. GOOD VITTLES!
Posted on 9/15/14 at 10:45 pm to kjntgr
I fry a pork loin. 4 - 5 pounds work best. Inject with Creole butter and use a Cajun rub on the outside. I use Cajun Shake as some are too salty. Cook 9 minutes per pound and let it rest about 20 minutes before slicing. The exterior will be similar to a crackling and the inside is juicy goodness. I have cooked one every Christmas and Thanksgiving for the last 10 years. It disappears in minutes.
Posted on 9/15/14 at 10:56 pm to kjntgr
I've had one done in an oil less fryer. It was excellent.
Posted on 9/16/14 at 11:19 am to kjntgr
I've heard of this. I know a guy who has a smokehouse. He would smoke a boston butt then deep fry it. Said it was incredible.
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