bigred77
Meat Mopper
this is a quote from user @Mdboatbum in the bbq failures thread where I posted about my bad swineapple
Originally Posted by Mdboatbum
Pineapple has an enzyme in it that literally dissolves meat at oven temperatures. The same enzyme is in mangoes. They use it in "meat tenderizers". Try lowering your temp or smoking for less time. Or pre-cook the pineapple at fairly high heat for a short while before adding the pork. High heat will deactivate the enzyme. This is why canned pineapple doesn't do the same thing.