Prepare charcoal grill for direct cooking. Place a set of grill grates upside down on the cooking grate to create a flat top surface.
Separate the 80/20 Lean Ground Pork (2 pound) into 8 equal-size ball shape portions about 1/4lb each.
Spray the grill grate surface with vegetable cooking spray and place the “meat balls” on the grate. Use a spatula to “smash” each one into a patty shape. Season with Killer Hogs The A.P. Rub (2 tablespoon) and cook for 4 minutes.
Flip each burger and season again with AP Rub. Continue to cook for an additional 4 minutes.
Top with Cheddar Cheese (12 ounce) and remove from grill once cheese is bubbly and melted.
Brush the inside of each Hamburger Bun (1 package) with Butter (2 tablespoon) and grill for a few minutes until golden brown.
To assemble the burgers: Layer Yellow Mustard (1/4 cup) and Dill Pickle (1/4 cup) on each of the bottom buns, top with a burger patty, drizzle of Killer Hogs BBQ Sauce (1/4 cup), another burger patty, more bbq sauce, and a final layer of Jalapeño Pepper Slices (1/4 cup) and the top bun. Serve and enjoy!