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.