Rub pork roast with olive oil and season it with kosher salt, black pepper and garlic powder.
Slow smoke Pork roast until it reaches 175°F internally.
In a medium size skillet, fry up the jalapeno cilantro bacon until crispy then set aside on some paper towels.
Using the grease from the bacon, caramelize thick sliced rings of the Vidalia onion and set aside as well.
Finely chop a small bunch of cilantro, 1 jalapeno pepper (seeded) and the sour cream into a bowl and mix lightly. Set
When the pork roast has reached 175° F internally, let it rest for 20 minutes then slice it into 1 ½” thick slices.
Assemble burgers by smearing jalapeno/cilantro sour cream on both sides of bun, place pork steak onto bun, top with caramelized onions, Jalapeno cilantro bacon and serve
Boston butt or pork butt is the American name for a cut of pork that comes from the upper part of the shoulder from the front leg and may contain the blade bone. Boston butt is the most common cut used for pulled pork, a staple of barbecue in the southern United States.