Swineapple

roadpig

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Original poster

Dec 1, 2016

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Minnesota

• Dec 22, 2016

• #1

Saw this on YouTube and I knew it needed to be made. I'll be cooking it at 225 until IT reaches 165. For the prep I would advise hollow and stuff with the skin still on the pineapple this will prevent you from bursting it.

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• roadpig
• Dec 22, 2016

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• roadpig
• Dec 22, 2016

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• roadpig
• Dec 22, 2016

 

JckDanls 07

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• Dec 22, 2016

• #2

pretty vague post.. no clue what's in it.. how you did it.... what are you cooking until it reaches a IT of 165` ??

 

crankybuzzard

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• Dec 22, 2016

• #3

Pineapple stuffed with CSR, then  wrapped in bacon.

 

dirtsailor2003

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• Dec 22, 2016

• #4

Most who have tried say that the meat comes out mushy. Too much acid from the pineapple breaking down the meat.

 

roadpig

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Dec 1, 2016

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Minnesota

• Dec 22, 2016

• #5

I used pork sirloin tips I believe it was called cut into strips. Not much fat on the meat so I hope it stays more firm.

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• roadpig
• Dec 22, 2016

I'll let you know if it gets mushy. And all I did was season the meat set aside hollowed out a pine apple after cutting the top of about an inch down. I kept about 3/4" down the sides of the pineapple. The first one I skinned then stuffed and it blew out the side. The second one I stuffed then skinned and it worked great. I weaved bacon and wrapped the whole thing. Securing with toothpicks. Put the top back on again with toothpicks. Everyonce in awhile I'll bast it with the pineapple juice I got from the inside.

 

Last edited: Dec 22, 2016

roadpig

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Dec 1, 2016

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Minnesota

• Dec 22, 2016

• #6

Well just took it out its in the cooler until dinner. I accidentally let it slide into the cooler so the bacon broke a little....oops.

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• roadpig
• Dec 22, 2016

 

Last edited: Dec 22, 2016

roadpig

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Dec 1, 2016

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Minnesota

• Dec 22, 2016

• #7

End result was different to say the least. I used apple wood and I believe the flavor it gave was not what I was looking for. The pork on the inside was not mushy it but I did notice the very outside of it did have a mush texture. The outside may have been mushy because my smoker went down just as I was about to put it on yesterday and it had to sit overnight in the fridge. Most the sweetness I was expecting from the pineapple was not there. All in all the family liked it I'm just critical of my cooking so I'll be thinking of different ways to mess with the flavor.

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• roadpig
• Dec 22, 2016

 

Last edited: Dec 22, 2016

SmokinAl

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• Dec 23, 2016

• #8

Interesting experiment!

Al

 

JckDanls 07

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• Dec 24, 2016

• #9

SmokinAl said:

Interesting experiment!

Al

Click to expand...

:yeahthat:

 

dert

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Apr 3, 2013

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MPLS MN

• Dec 24, 2016

• #10

I did one and used pulled pork in the center...

Miserable experiment...bacon disinteagated meat was mush...looked cool prior to cookin though.

Here's a buddy that did mine:
http://s660.photobucket.com/user/de...E372D8E5-766B-4C8F-8705-386575F1697A.jpg.html

 

roadpig

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Dec 1, 2016

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Minnesota

• Dec 24, 2016

• #11

I could see how pulled pork would have became mushy. I think since I used solid meat with little fat I held together better.