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Today's Pork Project

post #1 of 17
Thread Starter 
Not sure why I would have bought a sub 3# piece of pork, but I found it in the freezer earlier this week and it gave me an idea... SWINEAPPLE!

So I'll cook this baby butt up today and jam it in a pineapple later today.

A few prep pics-

Rubbed with sweet and a bit o'heat mix



WSM ready for the project with on-sale KBB and 2 pieces of a cherry tree that I cut up last fall



See you again around 165° for a pic before wrapping!
post #2 of 17
Thread Starter 
First step of the swineapple project is complete. The mini-butt turned out excellent! Very juicy and great bark.

post #3 of 17
Thread Starter 
Step 2 of project swineapple: pineapole cored, pulled pork inserted into the cavity, wrapped in bacon, rubbed with the same sweet with a bit o'heat rub, and the lid put back on.

Into the WSM for about 2 hours

post #4 of 17

This looks spectacular.  I love these things.  Never took the time to make one.  Watching closely!

B

post #5 of 17
Mighty tasty looking,could get my wife to have pork! I'll be back!110.gif
post #6 of 17
Thread Starter 
Step 2 of project swineapple: pineapole cored, pulled pork inserted into the cavity, wrapped in bacon, rubbed with the same sweet with a bit o'heat rub, and the lid put back on.

Into the WSM for about 2 hours
post #7 of 17
Thread Starter 
No idea why my phone keeps postings previous messages... Sorry!

Anyway back to the good stuff. Swineapple off the WSM and cooling for a bit.



Sliced Q-view soon
post #8 of 17

Cant wait to see that baby sliced.  Looks awesome 

post #9 of 17
Thread Starter 
Disappointed by the texture of the pork. Guess the pineapple enzymes got to the meat... it ended up like a sausage cored pineapple. Tastes great but the pork lost all texture.

post #10 of 17

While I would agree that sausage texture is awesome..

I'd think about the smoke.  In the end its all about the internal temp of the meat when you stuffed the pineapple and how long the additional cooking took place.  And what all that cooking did to your beautiful pulled pork.

Perhaps next time you slightly under cook the pork to a firmer texture and allow the addition time for the pineapple smoke?  Just guessing here as I said early Ive got no experience with swine apples. 

post #11 of 17
Both looked good. Like the swineapple. Yum. Bacon!!
post #12 of 17
Thread Starter 
Quote:
Originally Posted by BDSkelly View Post

While I would agree that sausage texture is awesome..
I'd think about the smoke.  In the end its all about the internal temp of the meat when you stuffed the pineapple and how long the additional cooking took place.  And what all that cooking did to your beautiful pulled pork.
Perhaps next time you slightly under cook the pork to a firmer texture and allow the addition time for the pineapple smoke?  Just guessing here as I said early Ive got no experience with swine apples. 

You're reading my mind! Thinking next time cook the pork to 185°ish.. then pull it and stuff. Today I took the pork off right at 201°. It was done and delicious when I pulled it.

This whole project needs more research!
Edited by TimsTallTaleTav - 6/19/16 at 1:29pm
post #13 of 17
What about smoking some for the swineapple then stuff it with the already smoked meat. Then wrap it with the bacon and smoke it till the pineapple is at the temp you want. Save some pulled pork from this one in the freezer for the next swineapple. Just a thought
post #14 of 17

Boy it sure looked good from here!

 

Al

post #15 of 17
Thread Starter 
Redemption! 2 BB racks today and a full slate of sides!

Before:



After the WSM treatment:



post #16 of 17
Them ribs look awesome. Thats a good fathers day in the making
post #17 of 17
Very nice! Just think of the smoked pineapple as desert.....
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