Uptown Stack Recipe

Prepare and rub

Pat the pork shoulder dry with paper towels. Generously coat with BBQ dry rub, pressing the rub into all sides. Let sit at room temperature for 30 minutes or refrigerate up to overnight.

Smoke

Preheat smoker to 225°F (110°C). Place pork on the grate fat-side up. Smoke until internal temperature reaches 195–203°F (90–95°C), about 6–8 hours depending on size. Spritz with apple juice every hour after the first two hours to maintain moisture.

Rest and shred

Remove pork from smoker, tent loosely with foil, and rest 30 minutes. Using two forks (or meat claws), shred pork and discard excessive fat. Mix shredded pork with 1/2 cup BBQ sauce to taste, keeping it saucy but not soupy.

Heat and season beans

In a medium saucepan over medium heat, combine canned baked beans, brown sugar, yellow mustard, apple cider vinegar, Worcestershire sauce, and smoked paprika. Stir to combine and bring to a gentle simmer. Cook 8–10 minutes, stirring occasionally, until slightly thickened and glossy. Taste and adjust seasoning.

Make roux

In a small saucepan over medium heat, melt butter. Add flour and whisk continuously for 1–2 minutes until the mixture is pale golden and fragrant (cook out the raw flour taste).

Finish cheese sauce

Slowly whisk in milk until smooth. Continue to cook, whisking, until sauce thickens and coats the back of a spoon (2–3 minutes). Reduce heat to low and add grated cheeses in small handfuls, stirring until fully melted and smooth. Stir in ground mustard, cayenne, and salt. Keep warm on very low heat, stirring occasionally.

While proteins and sauces finish, dice tomatoes and red onion. Drain and slice pickled jalapeños. If using, roughly chop cilantro. Keep sour cream chilled until ready to plate.

Arrange 8 cups of kettle chips on a large platter or individual serving tray in a single even layer, leaving some overlap so chips support toppings.

Spoon 1/2–3/4 cup of the warmed BBQ beans evenly over the chips, concentrating in the center but allowing some beans to spill outward for coverage.

Pile 1 to 1 1/2 cups of warm pulled pork on top of the beans, spreading to create a generous mound. Drizzle 1–2 tablespoons additional BBQ sauce over the pork if desired.

Ladle the nacho cheese sauce evenly over the pork and chips (about 3/4 to 1 cup), aiming for coverage but not drowning the chips so they remain somewhat crisp.

Scatter the diced tomatoes and diced red onion over the cheese. Sprinkle sliced pickled jalapeños across the stack for heat.

Dot or drizzle 3/4 cup sour cream over the top — you can spoon it in small dollops or thinly drizzle to keep a visually appealing stack. Sprinkle chopped cilantro and a light grind of coarse black pepper to finish.

Serve immediately while cheese and pork are warm so chips remain crisp. Provide extra napkins and a serving spatula or large spoon.