Turn on your Pit Boss Grill and set to SMOKE Mode. With the lid open, let the grill run for 10 minutes.
While the grill is heating up, set your Pork shoulder out and bring to room temp.
Score the fat cap and remove silver skin.
Coat with mustard and season every inch with Pit Boss Homestyle Pork Rub.
Set your grill temp to 250°F.
Place the pork shoulder on the grill and smoke until it reaches an internal temperature of 165°F. (About 2 - 3 hours)
Remove and wrap in Peach Butcher Paper. Place back in your Pit Boss and bump temp up to 275°F. Smoke until internal temp of 205°F. Pull and rest for thirty mins.
During the resting period prepare your Queso dip.
Chop all cheese into 1” cubes and pre your veggies & herbs for Queso.
Shred the pork.
Place all Queso ingredients in aluminum pan (2-3 inch deep pan). Keep the pork warm but do not add yet.
Place in the Boss at 250°F and smoke for 10-15 mins. Make sure to watch and when the cheese starts to melt into a gooey substance mix everything together. Pull it once completely melted and have a cast iron skillet and pork waiting.
Place pulled pork (about 1 pound) on bottom of the cast iron with a light coat of olive oil or butter.
Pour gooey Queso onto the pulled pork in the cast iron. Quickly add 3/4 bag of Mexican cheese.
Place back in the Pit Boss at 250°F until cheese is melted on top.
Carefully remove the cast iron skillet and grab a few bags of chips.