Flavorful Smoked Green Chile Pork Fatty

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This mouthwatering creation is a must-have centerpiece for any family dinner. Gather your loved ones and prepare to savor every slice of this incredible pork fatty.

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Flavorful Smoked Green Chile Pork Fatty

Bacon Wrapped Carrots

A good fatty is a defining recipe for any aspiring pitmaster. With endless variations from sweet rubs and BBQ sauces to spicy and savory blends, there’s a fatty for every meat lover.

How to Make a Green Chile Pork Fatty

This particular fatty was born out of pure love for my bacon-loving husband (we’re a perfect match) who also has a deep appreciation for green chiles. While it requires some effort, the flavors it delivers make every extra minute worth it.

Flavorful Smoked Green Chile Pork Fatty

Bacon Weave

Start by creating a simple yet precise bacon weave. Avoid using bacon that is too thick or too thin, as it may result in chewy or fragile bacon that won’t hold the filling.

Layer the Goods

Spread a delicious mixture of pork sausage, green chiles, and taco seasoning onto the bacon weave. You can use your favorite taco seasoning or try my Fiesta Rub. Fill the fatty with cream cheese, sour cream, more taco seasoning, cheese, and additional green chiles.

Flavorful Smoked Green Chile Pork Fatty

Roll the Pork Fatty

The secret to a successful fatty is a tightly rolled bacon wrap. Work quickly to keep the bacon chilled and the filling intact in the center.

With your well-formed pork fatty ready, it’s time to move on to the cooking method. You have two options: the oven or the smoker.

Oven

Technically, you can bake this green chile pork fatty in the oven. Simply follow the time and temperature guidelines provided in the recipe below.

Smoker

Emotionally, I strongly recommend smoking this fatty. It truly deserves the full smoky experience! Use your preferred smoker or pellet grill to cook this beautiful masterpiece. Aim for a temperature around 275 degrees F and smoke the fatty for 2-3 hours. Hickory or oak wood chips or pellets pair wonderfully with this recipe.

The pork fatty is done when the internal temperature reaches 165 degrees F. Keep in mind that the cooking time may vary based on the thickness of the fatty, so it’s best to rely on the temperature reading rather than a specific cooking duration.

Flavorful Smoked Green Chile Pork Fatty

Ingredients for Green Chile Pork Fatty:

  • 10 slices bacon
  • 1 pound pork sausage
  • 1 4.5-ounce can green chiles
  • 2 teaspoons Fiesta Rub (or your favorite taco seasoning)
  • 1/4 cup green enchilada sauce (for basting)

Cream Cheese Filling:

  • 8 ounces cream cheese (softened)
  • 1/4 cup sour cream
  • 1 4.5-ounce can green chiles
  • 1 cup shredded marbled cheddar cheese
  • 1 teaspoon taco seasoning

Garnish:

  • Queso fresco (optional)
  • Lime wedges (optional)

Instructions:

Make a bacon weave: Lay out a large piece of plastic wrap on a work surface. Construct a 5×5 bacon weave pattern, ensuring each piece overlaps.

Prepare the sausage: In a medium bowl, combine the pork sausage, green chiles, and 1 teaspoon of Fiesta Rub. Stir until just combined. Spread the sausage mixture over the bacon weave, leaving approximately an inch of exposed bacon on all sides.

Add the cream cheese filling: In another bowl, mix the cream cheese, sour cream, green chiles, cheese, and 1 teaspoon of Fiesta Rub. Spread the mixture over the sausage layer.

Wrap the fatty: Lift one edge of the plastic wrap and roll the fatty tightly. Ensure the bacon edges overlap at the bottom and both ends. Use toothpicks to secure the ends, if necessary.

Smoke the pork fatty: Preheat your smoker for indirect grilling at 275 degrees F. Remove the fatty from the plastic wrap and season it with the remaining teaspoon of taco seasoning. Place the fatty on the smoker with the bacon seam side down. Close the lid and cook for approximately 2-3 hours, or until the internal temperature reaches 155 degrees F. Cooking times may vary, so monitor the meat’s temperature for accuracy.

Serve: Baste the fatty with green enchilada sauce and continue cooking until the internal temperature reaches 165 degrees F. Transfer the fatty to a cutting board and sprinkle with queso fresco while still hot. Allow it to rest for a few minutes before slicing into rounds. Serve with fresh lime wedges for an extra burst of flavor.

Flavorful Smoked Green Chile Pork Fatty

Prepare yourself for the explosion of flavors that awaits with each bite of this flavorful smoked Green Chile Pork Fatty. It’s a culinary masterpiece that will leave you craving more.

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