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Today's Pork Project

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timstalltaletav

timstalltaletav

Smoking Fanatic
Original poster
Nov 8, 2012
826
244
Llewellyn PA aka God's Country
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

20160618_065730.jpg

20160618_065730.jpg


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

20160618_070001.jpg

20160618_070001.jpg


See you again around 165° for a pic before wrapping!
 
Last edited:
This looks spectacular.  I love these things.  Never took the time to make one.  Watching closely!

B
 
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
 
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. 
 
BDSkelly said:
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. 
Click to expand...

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!
 
Last edited:
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
 
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