My Green Chile Pork Fatty is literally bursting at the bacon seams with creamy, cheesy, chile filled goodness!
I think a good fatty is a landmark recipe for any burgeoning pitmaster. Everybody does theirs differently, from sweet rubs and BBQ sauces, to spicy and savory, there is a fatty for all types of meat lovers. The first fatty I ever posted on the blog was a triple pork sausage fatty filled with cheesy, ham laced scrambled eggs. After that I fell in love with the fatty. There, I said it. I’m a fatty lover. A big, fat, fatty lover.
This particular fatty was created out of nothing but pure love for my fatty lovin’ husband (we make a good pair) who also has a real thing for green chiles. We start with a simple bacon weave, check my post for HOW TO MAKE A BACON WEAVE if it’s your first time, and spread on a tasty mix of pork sausage, green chiles, and taco seasoning. Then we fill that fatty with cream cheese, sour cream, a little more taco seasoning, cheese, and even more green chiles! The secret to a good fatty is a tight roll, so make sure you work quick so your bacon stays chilled and the filling doesn’t soften too much. You wanna keep all that good filling in the middle where it belongs. One more note: don’t use bacon that is sliced too thick or too thin. Too thick means rubbery, chewy bacon. Too thin and it kind of falls apart and won’t hold in the filling.
Last up is cooking method. Technically, you can bake this green chile pork fatty in the oven. Just follow the time and temp guidelines in the recipe below. Emotionally, you really need to make this fatty in your smoker. A fatty like this deserves to be smoked! (I walked right into that one.) But in all seriousness, do what you gotta do to get this beautiful masterpiece on a smoker for the cook time. I like to do my fatties on my pellet grill, just for the ease of consistent temps and smoke, but if you’re doing this on any other off-set smoker just shoot for a temperature around 275 degrees and smoke for 2-3 hours. I recommend hickory or oak wood chips or pellets with this particular recipe. The recipe below calls for 2-3 hours cook time, because each fatty is a little different in thickness and takes a different amount of time to come up to temperature. Your best bet is to get an AWESOME and ACCURATE internal thermometer (I have always recommended ThermoWorks products for their consistency) and cook for temperature instead of time.
- 10 slices bacon
- 1 pound pork sausage
- 1 4.5 oz can green chiles
- 2 teaspoons taco seasoning
- 1/4 cup green enchilada sauce for basting
- 8 oz cream cheese softened
- 1/4 cup sour cream
- 1 4.5 oz can green chiles
- 1 cup marbled cheddar cheese shredded
- 1 teaspoon taco seasoning
- queso fresco optional
- lime wedges optional
On a large work surface, lay out a flat piece of plastic wrap. Begin construction your bacon weave in a 5x5 pattern, overlapping each piece.
In a medium bowl, combine the pork sausage, green chiles, and 1 teaspoon of the taco seasoning. Don't overmix, stir until just combined. Use your hands or the back side of a spoon to spread the sausage mixture over the bacon weave, leaving about an inch of the bacon exposed on all sides.
In another bowl, combine the cream cheese, sour cream, chiles, cheese, and 1 teaspoon of the taco seasoning. Spread over the sausage mixture.
Lift up one edge of the saran wrap and carefully roll the fatty together. Make sure all of the bacon edges are overlapping on the bottom and both ends. Use toothpicks to secure the ends, if necessary.
Prepare your smoker for indirect grilling at 275 degrees and allow to preheat. Remove your fatty from the plastic wrap and season with the remaining 1 teaspoon of taco seasoning. Place your fatty with the bacon seam side down on your smoker, close the lid and cook for approximately 2-3 hours or until the internal temperature reads 155 degrees F using an accurate thermometer. The time will vary for each fatty based on thickness, etc. so it is important to watch the temperature of the meat instead of planning for exact cooking time.
Baste the fatty with the green enchilada sauce and continue to cook until the internal temperature reaches 165 degrees F. Remove the fatty to a cutting board and sprinkle with the queso fresco while still hot. Allow to rest for a few minutes before slicing into rounds and serving with fresh lime wedges.