In a large bowl, mix the cream cheese, green onions, jalapenos, honey, and bbq rub.

Mix together until smooth.

Add the cooked pulled pork in, mixing just enough to incorporate it into the mixture. You may taste the mixture and adjust the seasonings to taste.

Scoop out the pulled pork cake mixture and form into round balls, about the size of golf balls, then flatten them slightly into the shape of a puck.

Using a deep pan, add enough oil to cover at least 1/4″ from the bottom.

Bring to a medium heat, about 350°F. Give it a couple of minutes to come up to the temperature.

Meanwhile, prepare three small bowls for breading the pork cake. One bowl with whisked eggs, one bowl with flour, salt, and pepper, and one bowl with panko breadcrumbs.

Dip the pork patties into each bowl, starting with the flour bowl, then dip into the eggs, then into the panko bowl.

Make sure to cover both sides.

Gently lower the pork patties into the hot oil to fry. Fry just 1 or 2 patties at a time, giving at least 1″ in between so they are not crowded.

Fry each side for 60 seconds, then carefully flip. We’re just trying to crisp up the outsides and warm the insides as everything is already cooked.

You’re looking for a golden crust on the outside.

Place each cake on a wire rack and sprinkle with a bit of salt. They are ready!

Serve with some tangy BBQ sauce, relish, coleslaw, salsa, or any of your favorite toppings.