By Traeger Kitchen
Put your pork on a pedestal and pile it high.
Prep Time
Cook Time
Pellets
2
Activating this element will cause content on the page to be updated.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 |
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!
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