Preheat a deep fryer or heavy bottomed pot with enough frying oil (such as canola) to cup halfway up the sides of the pot, to 375 degrees.
Season the pork to taste with salt and pepper. In a bowl, whisk together the buttermilk, egg, & hot sauce (if using). In a large bowl, combine the flour, paprika, garlic powder, cayenne (if using), & salt and pepper.
Coat the pork on all sides in the buttermilk. Drain the pork & add the pork chunks to the flour mixture to coat with flour. If you would like a thicker crust on your pork nuggets, dip them back in the buttermilk mixture and back into the flour mixture a second time. Shake off any excess flour & let the nuggets sit on a plate for 10 minutes for the coating to adhere to the pork. Working in batches, deep fry the pork nuggets until cooked through and browned, around 4-5 minutes. Remove the pork & transfer to a paper towel lined plate to drain.
Dispose of the oil in the pan except for a couple tablespoons worth. Add a couple tablespoons of all purpose flour to the oil & drippings and whisk. Continue to cook, while whisking, for about a minute. Now, add 2 cups of milk & continue to whisk and cook until thickened. Season with salt and pepper.