BBQ Pulled Pork Shoulder Nachos with Homemade Cheese Sauce

Ingredients

Units of Measurement:

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Steps

• 1

  When ready to cook, set the Traeger to 250℉ and preheat, lid closed for 15 minutes.

  

  Grill: 250 ˚F

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• 2

  While Traeger heats up, trim excess fat off pork butt. Generously season with Traeger Big Game Rub on all sides.

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  Ingredients

  • 9 Pound Bone-In Pork Butt

  • 1 Whole Traeger Big Game Rub

• 3

  Put pork butt directly on the grill grate and cook until the internal temperature reaches 160℉ (approximately 3-4 hours).

  

  Grill: 250 ˚F

  

  Probe: 160 ˚F

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• 4

  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.

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  Ingredients

  • 4 Tablespoon butter

  • 4 Cup milk

  • 1 1/2 Cup White Cheddar Cheese, shredded

  • 1 1/2 Cup Yellow Cheddar, Shredded

• 5

  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.

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  Ingredients

  • 2 Cup apple cider

• 6

  Cook until internal temperature reaches 204℉ in the thickest part of the meat (an additional 3-4 hours).

  

  Grill: 250 ˚F

  

  Probe: 204 ˚F

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• 7

  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.

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• 8

  Add separated liquid back to pork. Season to taste with additional Big Game Rub. Build nachos with all ingredients. Enjoy!

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