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When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 250 degrees F and preheat, lid closed, for 10 to 15 minutes.
While Traeger comes to temperature, trim excess fat off pork butt. Generously season with Traeger Big Game Rub on all sides.
Put pork butt directly on the grill grate and cook until the internal temperature reaches 160 degrees F (approximately 3-4 hours).
While pork is cooking make cheese sauce. Add butter and flour to a sauce pan. Whisk over medium-high heat to create roux. Whisk in milk and bring to a simmer and let thicken slightly. Turn off heat and add white cheddar and orange cheddar. Stir to combine.
Remove pork butt and wrap in a double layer of aluminum foil. Pour apple cider in the foil packet with pork and return to grill. Cook until internal temperature reaches 204 degrees F in the thickest part of the meat (an additional 3-4 hours).
Remove and let pork butt rest for 45 minutes in the foil packet. Pour excess liquid into fat separator. Place pork in a dish large enough for you to “pull” the meat, removing and discarding the bone and any excess fat.
Add separated liquid back to pork. Season to taste with additional Big Game Rub. Build nachos with all ingredients. Enjoy!
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Traeger Grill and Baldface Lodge Combine Forces