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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

Serves

2 - 4

People

Effort

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What's this?

Put your pork on a pedestal and pile it high.

Ingredients

  • 9 Pound Bone-In Pork Butt

  • 1 Whole Traeger Big Game Rub

  • 4 Tablespoon butter

  • 4 Cup milk

  • 1 1/2 Cup White Cheddar Cheese, shredded

  • 1 1/2 Cup Yellow Cheddar, Shredded

  • 2 Cup apple cider

Steps

  • 1

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