Start with a 3-4 pound pork lion. And a sharpe knife. Trim off the silver skin, and butterfly. Treat with rub of choice, I used Amazing Ribs Memphis dust.

Take a softened block of cream cheese and 1/4 cup jalapeños. Blend together. Layer in on top of the meat.

Now tie the roast, start at the ends will help keep the cheese mixture in. Then layer remaining cream cheese on the top.

I allowed it to rest in the refrigerator until time to start cook. Load into my Yoder. Everything is better in a Yoder

Cook at 275 until around 165. It’s safe at a lower temperature because you started with an intake roast. Pull and slice

Summary, roast was moist, tender with a nice hint of smoke