Green Chile Pork Fatty

5 from 3 votes

My Green Chile Pork Fatty is literally bursting at the bacon seams with creamy, cheesy, chile-filled goodness! It's hard to turn down a slice of this awesome pork fatty at dinnertime! So grab some family and friends and smoke up an awesome pork fatty for mealtime this week!

Prep Time15

Cook Time2

Total Time2 15

Course: Main Dish

Cuisine: Barbecue, International Cuisine

Keyword: Green Chile Pork Fatty

Servings: people

Author: Susie Bulloch

Ingredients

10 slices bacon
1 pound pork sausage
1 4.5-ounce can green chiles
2 teaspoons Fiesta Rub or your favorite taco seasoning
¼ cup green enchilada sauce for basting

Cream Cheese Filling

8 ounces cream cheese softened
¼ cup sour cream
1 4.5-ounce can green chiles
1 cup marbled cheddar cheese shredded
1 teaspoon taco seasoning

Garnish

queso fresco optional
lime wedges optional

Instructions

Make a bacon weave. 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.
Make the sausage. In a medium bowl, combine the pork sausage, green chiles, and 1 teaspoon of the Fiesta Rub. 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.
Add the cream cheese filling. In another bowl, combine the cream cheese, sour cream, chiles, cheese, and 1 teaspoon of the Fiesa Rub. Spread over the sausage mixture.
Wrap the fatty. 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.
Smoke the pork fatty. Prepare your smoker for indirect grilling at 275 degrees F 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.
Serve. 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.

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