COOK IT.
Place the pork shoulder in the smoker and let it smoke for about 6-8 hours, or until the internal temperature of the meat reaches 195-205°F (90-96°C), and the meat is tender and falls apart easily.
Top with plenty of sliced jalapeños, black olive, salsa, and a generous dollop of sour cream.
Serve immediately and enjoy!
About halfway through the cooking time, pour the apple juice over the pork shoulder to keep it moist and flavorful.
Once the pork shoulder is done, remove it from the smoker and let it rest for about 30 minutes.
Shred the pork using two forks or your hands, discarding any excess fat and bone. Set aside and cover with foil.
Preheat grill or oven to 400°F (204°C)
While the pork rests, cook the corn, black beans, and refried beans according to instructions on can. Set aside.
On a large baking sheet, spread out your tortilla chips in a large one-chip later. \r\nPile on the cheese, followed by layers of pulled pork, beans, corn, and more cheese!
Place baking sheet in grill or oven until cheese is melty delicious.
Now comes assembly! Place a large tin can on your serving plate (a 110-ounce can works great! Remove top and bottom and be careful of sharp edges).