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BBQ Pulled Pork Shoulder Nachos with Homemade Cheese Sauce

Traeger Kitchen


BBQ Pulled Pork Shoulder Nachos with Homemade Cheese Sauce

Prep Time

15 Minutes

Cook Time

8 Minutes

Effort
Level of Effort Icon

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Pellets

Hickory

Put your pork on a pedestal and pile it high.

Ingredients

How many people are you serving?

2

    Steps

    • 1

      When ready to cook, set the Traeger to 250℉ and preheat, lid closed for 15 minutes.
      Grill Icon
      Grill250˚
    • 2

      While Traeger heats up, trim excess fat off pork butt. Generously season with Traeger Big Game Rub on all sides.
    • 3

      Put pork butt directly on the grill grate and cook until the internal temperature reaches 160℉ (approximately 3-4 hours).
      Grill Icon
      Grill250˚
      Probe Icon
      Probe160˚
    • 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.
    • 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.
    • 6

      Cook until internal temperature reaches 204℉ in the thickest part of the meat (an additional 3-4 hours).
      Grill Icon
      Grill250˚
      Probe Icon
      Probe204˚
    • 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.
    • 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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