Place pork in a roasting pan and apply salt black pepper/garlic, chipotle hot sauce, liquid smoke and aminos, rubbing into all surfaces.
Cover in foil and roast 8 hours or up to overnight.
Use spatulas to pull pork and prepare for the grill.
Heat a cast-iron griddle to 400 to 450 degrees F.
Apply canola oil to griddle. Place 1 portion (8 ounces) hash browns on canola. Drizzle hash browns with butter substitute.
Cook until browned perfectly on both sides and the inside is smooth and creamy. Adjust temperature to achieve a sizzle. Never put oil directly on top of the hash brown. When one side is browned, flip and finish the other side.
Apply 1/3 cup Asiago to grill to melt. Set hash brown on top of Asiago and split hash brown. Apply a Cheddar slice to each side of hash brown. Place pulled pork portion on the non-Asiago side of the hash brown.
When Asiago has begun to brown, flip that side of hash brown on top of the other and cover to melt internal cheese. Cook a perfect over easy egg for the top. Serve with sourdough toast and drizzle with Jalapeno Sauce. Repeat for remaining portions.
Diner Black Pepper Jalapeno Sauce:
Mix together the sour cream, jalapenos, mayonnaise, pepper and granulated garlic in a bowl.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.