Pulled Pork Fatty with Bacon Weave, Pulled Pork and Aged Cheese

Today it’s time for a slightly different Bacon Explosion: a Pulled Pork Fatty.

Same principle as a regular Bacon Explosion, but with pulled pork on the inside instead.

I’ve rubbed this one with a Tex-Mex rub and I’m using Weber’s Champion BBQ sauce on the inside, plus grated aged cheese. The rub is the same one I used for my Texmex Tequila Can Chicken.

Build Your Pulled Pork Fatty

Make a bacon weave.

1. Rub the bacon weave with your favorite rub.
2. Flatten out the ground pork mixture and make it the same size as the bacon weave. A tip is to do this on a large sheet of plastic wrap.
3. Rub again.
4. Spread BBQ sauce over the ground pork.
5. Add crispy fried bacon.
6. Add the pulled pork and top with cheese.
7. Remember not to put filling all the way out to the edges, so that you can seal the roll properly.
8. Then take the edge of the plastic wrap and roll up the ground pork with the filling into a completely tight, compact roll.
9. Place the roll on the bacon weave and roll the bacon around the roll.
10. Grill indirect over low heat, around 212–2192°F, until it reaches an internal temperature of 149°F.
11. This takes about 2 h–3 h. Smoke with wood chips the first hour.
12. Brush on a little BBQ sauce toward the end if you like.
13. Wrap in foil and let rest for a while before serving.

Serving

Serve with any side you like.