Swineapple Recipe 385

SWINEAPPLE RECIPE - (3.8/5)

Steps:

• Chop the pork into large chunks and roll in the rub. Slice off the pineapple skin and hollow out the pineapple (remove the hard core) Stuff the pork into the pineapple. Rub some brown sugar into the outside of the pineapple and then wrap it entirely in bacon. Use toothpicks to keep the bacon in place. Cook in smoker or similar at 240-250 for 5 hours. Don't have a smoker? Wrap in foil, place in pan,and bake in oven at 250 for 3 and a half hours, then remove foil, turn up to 350 and roast for about an hour until the bacon is bronzed. If you want your bacon crispy, finish the swineapple off under the broiler for about 10-15 minutes, turning every few minutes so that you get even crispiness all over.

SWINEAPPLE

Steps:

• Prepare a grill for medium indirect heat: For a gas grill (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For a charcoal grill, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Slice off the top and bottom of the pineapple with a sharp knife and set the pieces aside. Remove the peel from the pineapple, cutting it off in strips. Using a paring knife, carefully hollow out the pineapple to a 3/4-inch-thick shell.
• Stuff the pineapple with the ribs. Place the top and bottom pieces back on the pineapple and secure them in place with 4 long bamboo skewers.
• Place a large piece of parchment on your work surface. Arrange 6 slices bacon horizontally on the parchment. The edges of the slices should touch but not overlap. Working with the remaining 6 slices, weave the bacon in an over-under pattern by lifting alternating slices of the horizontal bacon and vertically placing a slice of bacon over or under as needed to create a woven lattice design. Wrap the bacon lattice around the pineapple and secure it in place with 8 long bamboo skewers. Trim the protruding skewer tips down to 1/2 inch lengths with kitchen shears.
• Put the swineapple on the grill over the drip pan with the bacon seam-side down. Cover the grill and cook until the bacon is crispy and golden brown and the meat is hot in the center, about 1 hour. Transfer to a cutting board. Remove the skewers and slice the pineapple into rings for serving.