Al Pastor Lamb Nachos

1. Prepare the boneless lamb roast. Apply duck fat as a binder and season generously with Al Pastor seasoning. Let it rest for about 10 minutes.
2. Smoke the lamb roast on a Traeger grill at 275°F (135°C) until its internal temperature reaches 175°F (80°C).
3. Once the lamb reaches 175°F IT, wrap it (presumably in foil or butcher paper) and continue cooking until it is probe tender.
4. Remove the lamb from the grill, rest for 30 minutes at room temperature, then shred it.
5. To assemble the nachos, start with a bed of tortilla chips. Add the smoked shredded lamb and top with grilled pineapple pico de gallo.
6. Finish with a drizzle of Al Pastor BBQ sauce.