Remove your pork shoulder from the packaging and pat dry with a paper towel.
Slather with a thin layer of yellow mustard which will act as a binder to make sure the rub adheres to the meat.
Liberally rub the meat with the pork rub all over.
Prepare your smoker to 225 degrees. With our Traeger, we turned on super smoke mode.
Place the pork shoulder in the center. We placed ours fat side down, since our heat source is coming from the bottom. Smoke for several hours, until the internal temperature reaches 155-165. From there, wrap in aluminum foil and continue to smoke until it reached 200 degrees. Every shoulder is different but a general rule of thumb is 1-1.5 hours per pound of meat.
Once it has reached 200 degrees, remove from heat and let rest for at least 1 hour, bur preferably 2-3 hours.
After it has rested, shred with your hands.
Add all Queso ingredients into a sauce pan on medium heat and whisk/stir until well combined.
To assemble nachos, get a larger pot and sprinkle some of your pico in the bottom. Next add your queso and pork and then your chips. Repeat this process in layers to allow for even distribution of your toppings. Place a plate or cooking tray over the large pot and flip it upside down to reveal your nachos. Drizzle with bbq sauce and enjoy!