Preheat your Blackstone griddle with one side on high heat and the other on medium.
Place the pulled pork on the medium side and cook until heated through, allowing the fat to render and the edges to crisp.
Divide the ground beef into 8 equal portions (about 75 g each). Gently form into loose balls without overworking the meat.
Lightly oil the griddle, then place the beef balls onto the high-heat side. Let them cook undisturbed for 10–15 seconds.
Season each ball with salt.
Flip each ball so the seared side is facing up, then immediately press down firmly with a spatula or burger press to create thin smash patties. (Use parchment paper if needed to prevent sticking.)
Cook for about 1 minute, until a deep brown crust forms.
Flip the patties, season again with salt, and top each with a slice of American cheese.
Cook for another minute, then stack two patties together for each burger.
Top each stack with a portion of the crispy pulled pork and drizzle with BBQ sauce.
Toast or lightly steam the buns on the griddle, if desired.
Place the stacked patties onto the buns, assemble, and serve immediately.
