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BBQ Pulled Pork Shoulder Nachos with Homemade Cheese Sauce.

10

9

Hickory

Elevate your leftovers in epic, cheesy fashion with our out-of-this-world recipe.

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  • 1 (6-9 lb) whole bone-In pork butt

  • Traeger Pork & Poultry Rub

  • 2 Cup apple cider

Cheese Sauce

  • 4 Tablespoon (1/2 stick) unsalted butter

  • 4 Cup milk

  • 1/4 Cup flour

  • 1 1/2 Cup white cheddar cheese, shredded

  • 1 1/2 Cup cheddar cheese, shredded

Nachos

  • tortilla chips

  • Guacamole, as needed, optional

  • Black beans, rinsed and drained, warmed, optional

  • 1 Medium tomato, diced, optional

  • 1 Small red onion, diced, optional

  • 1-2 jalapeños, sliced, optional

  • Fresh cilantro, as needed, optional

  • Green onions, chopped, optional

  • Sour cream, as needed, optional

  • 1

    When ready to cook, set the Traeger temperature to 250°F and preheat with the lid closed for 15 minutes.

    : 250 ˚F

  • 2

    Trim the excess fat off of the pork butt. Generously season with Traeger Pork & Poultry Rub on all sides.

    • 1 (6-9 lb) whole bone-In pork butt

    • As Needed Traeger Pork & Poultry Rub

  • 3

    Insert the probe into the center of the pork butt, avoiding the bone and any large pockets of fat, if possible. Place the pork butt directly on the grill grates. Close the lid and cook until the internal temperature reaches 160°F, 3-4 hours.

    : 250 ˚F

    : 160 ˚F

  • 4

    Remove the pork butt and wrap in a double layer of aluminum foil. Pour apple cider in the foil packet with pork and return to the grill. Cook until internal temperature reaches 204°F, 3-4 hours.

    : 250 ˚F

    : 204 ˚F

    • 2 Cup apple cider

  • 5

    Remove the pork from the grill and let rest in the foil packet for 45 minutes.

  • 6

    Make the cheese sauce. Add butter and flour to a saucepan. Whisk over medium-high heat to create a roux. Whisk in milk and bring to a simmer and let thicken slightly. Turn off heat and add white cheddar and cheddar cheese and stir to combine. Keep warm for serving.

    • 4 Tablespoon (1/2 stick) unsalted butter

    • 4 Cup milk

    • 1/4 Cup flour

    • 1 1/2 Cup white cheddar cheese, shredded

    • 1 1/2 Cup cheddar cheese, shredded

  • 7

    Pull the pork. Pour excess liquid into a fat separator. Place pork in a dish large enough for you to shred the meat, removing and discarding the bone and any excess fat. Add separated liquid back to pork. Season to taste with additional Traeger Pork & Poultry Rub.

  • 8

    Build the nachos with tortilla chips, pulled pork, and cheese sauce, and top with guacamole, black beans, tomatoes, red onion, jalapeños, cilantro, green onions, and sour cream, if desired. Enjoy!

    • As Needed tortilla chips

    • Guacamole, as needed, optional

    • Black beans, rinsed and drained, warmed, optional

    • 1 Medium tomato, diced, optional

    • 1 Small red onion, diced, optional

    • 1-2 jalapeños, sliced, optional

    • Fresh cilantro, as needed, optional

    • Green onions, chopped, optional

    • Sour cream, as needed, optional

Cooking Notes

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