These pork nuggets are finger food at its finest. After cubes of pork loin are deep fried to a crispy brown, they're tossed in a mixture of melted butter and one of the most popular flavors of our BBQ sauce. Serve as part of your game-day spread alongside toothpicks and plenty of napkins.
I'm JP of JPM.Cuisine is a self-taught chef enthusiast of all cuisines and cooking styles. JP began to discover his passion for cooking at the age of 10, where he would watch the greats like Jacques Pepin, Martin Yan, Jeff Smith, and late greats Julia Child and Justin Wilson. He first started his Instagram in January of 2017 and since started a Youtube channel under the same name and is about to launch his blog, www.JPMCuisine.com! He loves everything from traditional French techniques, Asian high temperature wok frying, grilling, smoking, and fusing them all together. He loves to cook and share my passion for cooking with everyone!VISIT JPM CUISINE ON INSTAGRAM
4 lbs of pork loin
1/2 stick (1/4 C.) butter
1 20oz bottle Head Country Bar-B-Q Sauce, Apple Habanero
Head Country Championship Seasoning, Original
Trim the excess fat and silverskin from the pork loin. Cut the pork loin into 1-in steaks, then slice into 1-in strips lengthwise. To finish, cut the strips into 1-in cubes. This will ensure that the pieces will cook consistently and evenly.
Fill a large pot or deep fryer halfway with vegetable oil and heat to 350 degrees F. Fry batches of the cubes of pork loin for 5 to 6 minutes, maintaining the oil temperature between 325 degrees F to 350 degrees F.
Once the pork nuggets are browned on all sides, strain and remove from oil and place them into a large container. Season with Head Country Original Championship Seasoning. Use Head Country High Plains Heat for an added kick.
Melt butter in a saucepan over med-low heat. Add in one bottle of Head Country Bar-B-Q Sauce in Apple Habanero and stir until combined. Warm over medium-low heat for 5 to 7 minutes, stirring occasionally.
Combine pork and sauce in a large bowl and toss or mix with a spoon until evenly coated. Serve with carrot sticks and celery sticks on the side.