Rpolancot
Assistant Cook
I just deep fried a Turkey and it was awesome. Wondering about doing the same with a pork shoulder. Thinking of brining for 24 hrs and frying. The turkey was fried to perfection @ 300 deg for 3.5 mins per pound. Found on livestrong page they advice 8 mins per pound for pork leg/shoulder. It seems too much to me. Anyone has experience with this as per time/pound and/or temperature?