BBQ Pulled Pork Shoulder Nachos with Homemade Cheese Sauce
Put your pork on a pedestal and pile it high.
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When ready to cook, set the Traeger to 250℉ and preheat, lid closed for 15 minutes.
While Traeger heats up, 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℉ (approximately 3-4 hours).
While pork is cooking make cheese sauce. Add butter and flour to a saucepan. 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 yellow 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℉ 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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