Pork Fattie

Every backyard BBQ enthusiast should attempt a Pork Fattie of their own.

Also known as a Bacon Explosion, the original recipe is the creation of Aaron Chronister and Jason Day of www.bbqaddicts.com. Essentially the dish consists of bacon wrapped around a filling of sausage and can be smoked or baked.

We love nothing more than to experiment with flavour profiles and combinations, so we’ve added a twist to our version with the inclusion of prunes, mozzarella and pine nuts. All of these work perfectly with pork. However there are a multitude of different ingredients that you could use; You can try out many different types of cheeses, fruits, nuts and spices.

You’ll need the right meat to fat ratio, otherwise the ground pork will be in danger of being a little dry. Ask your local butcher to grind up some pork shoulder as this particular cut of the pig will give you the perfect ratio of meat to fat.  Sausage meat will also work a treat, or if your meat is a bit lean, you could always chop up some extra fat from the bacon.

There’s a good level of sweetness in the rub and sauce, which will compliment the bacon nicely.  However if you have a more savoury tooth, try toning down the sugar or honey in the sauce.  If you like a little spice, increase the amount of cayenne pepper in the rub. The great thing about creating your own rubs and sauces is that you can find the blend of flavours that best suits your own pallette.

Invest in a good quality thermometer, this will help you ensure you cook the fattie to perfection – which is when it reaches an internal temperature of 165°F/74°C.


1 kilogram ground pork shoulder

600g streaky bacon

150g prunes

300g mozzarella

100g pine nuts

Small handfull chopped sage


2 tablespoons dark brown sugar
2 tablespoons paprika
1 tablespoons black pepper
1 tablespoons rock salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/8 teaspoon cayenne pepper


2 cups tomato ketchup
2/3 cup dark brown sugar
1/4 cup honey
1/4 cup cider vinegar
1 teaspoon chilli powder
1/2 teaspoon dry mustard
1 teaspoon rock salt
1 teaspoon ground white pepper


Combine the pork, prunes, mozzarella, pine nuts and sage in a large bowl, set aside.

Make your bacon weave, spread neatly on a clean, flat surface. Keep it tight and square shaped. Combine the ingredients of your rub in a spice grinder, and sprinkle half the rub over the bacon weave.


Then layer over the pork mixture onto the bacon weave.  Press the pork firmly onto the bacon, ensuring that it covers the whole of the weave, right up to the edges. Now slather about a quarter of the sauce over the pork mixture, this will add yet another layer of flavour.

Here comes the tricky part – rolling the fattie so that you have a great shape for your cook. Carefully separate the bacon and pork at one edge and begin rolling the pork backwards.  Keep the pork mixture as tight as possible, removing any air pockets as you go.  Pin together any seams at the end, so that you lock in all the flavour.

Then you’ll need to roll the bacon weave around the pork, do this by rolling the pork mixture forward with the bacon wrapped around it.  The seam that is created by the bacon needs to be on the underside of the fattie.

Sprinkle a little more rub over the fattie and its ready for the smoker!


Bring your smoker up to 250°F/120C and add some chunks of wood. Cherry and oak are a wonderful mix that goes well with pork, but any fruity wood will work nicely. Wait until the smoke turns thin and blue before adding the meat onto the grate.

Cook your fattie until it reaches an internal temperature of 165°F/74°C.  Its very difficult to gauge how long that this will take.  There are a few variants which will impact the length of time – much depends if you can maintain the temperature of your cooker.  A good guide is an hour for every inch of thickness.

Whilst you wait for the meat to cook, prepare the glaze.  Combine the ingredients of the sauce and gently bring to a simmer in a saucepan.  Simmer gently for ten minutes.  Keep the sauce warm for when you need to glaze the meat.

Once the fattie is cooked and ready, using a basting brush slather a thin layer of the sauce over the cooked fattie. Then return to the smoker for ten minutes.

Remove from the cooker. Slice into half inch slabs and serve!






4 thoughts on “Pork Fattie

  1. As I saw the first picture of the raw ‘bacon weave’, my thought was ‘dude, that’s a LOT of bacon!’ My cholesterol spiked just looking at it. But, by the time I read through the recipe, and saw the end result – THAT is a work of art! I could actually smell the result of cutting that beautiful loaf in half.

    Yes, this is a must try – thanks for sharing


    Liked by 1 person

  2. I LOVE the idea of prune, I can definitely see that working. Also is there anything more satisfying than doing a perfect bacon weave? Maybe hitting perfect bite through on ribs but not much else.

    Liked by 1 person

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