I am in SC and we fry everything.
I like the idea of cutting it in half (width wise) and frying each side seperate. I would cook the back side first. It should be somewhat thicker. If if cooks @ 3min a pound the you know the front will cook a tad faster.
I have seen porkbutts deep fried and they were great. They were cut into 4 pieces and dropped into 300 degree oil. I thought is was a low temp but they were good.