Step

• 1

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

  250 ˚F / 121 ˚C

  00:15

• 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).

  250 ˚F / 121 ˚C

  160 ˚F / 71 ˚C

  04:00

• 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).

  250 ˚F / 121 ˚C

  204 ˚F / 96 ˚C

  04:00

• 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!