Porchetta - Sous Vide Style Part 2

Yesterday I attempted to make Sous Vide style Porchetta.  The procedure:

After roughly 24 hours at in the water bath, I pulled the meat out.

The meat at this point is almost comically tender.  Wrapped around the meat, the fat layer more closely feels like jelly.  I definitely needed to use care when handling.  However, I didn't want a gelatinous outer layer. The answer is simple: deep fry.

375 degF for ~4 minutes on each side.  The results:

This is probably the most tendor pork you can concievably make.  It also is stupidly rich and heavy.  Despite the heavy rub yesterday, I still felt like the pork needed more salt.