Deep Fried Pork Roast

Discussion in 'The BOC Diner' started by catdaddy64, Jul 8, 2009.

  1. catdaddy64

    catdaddy64 New Member

    Messages:
    160
    State:
    Louisiana
    Same principle as deep fried chicken and turkey except you use a bone in picnic ham, whole pork roast, deer ham, etc...

    Materials/Ingredients:

    A deep fryer made or designed to fry turkey's
    Frying thermometer

    Whole Pork Roast

    Injection Mixture

    1/4 cup melted butter or margarine
    1/4 cup olive oil
    1 tbs. garlic juice (your choice)
    1/2 tsp. granulated garlic (not powder)
    pinch of black pepper
    pinch of cayenne pepper
    3 tsp. brown sugar
    1 tsp. Old Bay seasoning
    Prepared Mustard (the yellow stuff in a jar)
    Tony's or Old Bay Seasoning
    Peanut oil to fry in

    Prepare the meat:

    Trim the roast leaving just a little fat on it.

    Mix all the ingredients above except the Mustard.
    Bring mixture to a boil then let cool stirring every few minutes to release the seasonings.
    Draw mixture into an injector and inject the roast putting the needle as close to the center of each muscle as you can (doesn't have to be perfect).

    Rub the outside of the roast with mustard then sprinkle a little Tony's or Old Bay seasoning all over it.
    Put the roast in a zipper lock bag or in a covered bowl.
    Put it in the fridge overnight (at least 8 hours).

    Preheat oil to 350ºF [Follow the fryer instructions - this oil will cook you if it hits you]
    Cook about 8 minutes per pound.

    Keep the oil at 325-350ºF, no more no less.

    Take the roast out and put it in a pot on the stove with about a half inch of water in it.
    Put the fire on medium-low and let the roast loose some of the browning to make a small gravy.
    Turn the roast to get all sides.
    Do this at least 5 minutes on each side.
    Season the gravy with Old Bay and black pepper.

    Slice the roast and put it in a casserole dish.
    Pour the gravy over it.