Select a pineapple that's both fat and long if possible , look for a golden color as they are typically riper.
Season and then Brown your pork , pan or grill it, put a nice crust on the outside
Core and skin pineapple leave about one inch of the pineapple on the outside and leave the bottom for a cap . Save the pineapple pieces for a glaze .
Stuff pork into pineapple and tooth pick on the cap .
Season the pineapple with anything you like, I used garlic and pepper .
Next wrap in thick cut bacon , do not stretch the bacon or it will break in the cooking process , cover pineapple completely and throughly using tooth picks to hold the bacon . I used a pepper bacon . You want the bacon to form a crust keeping the pineapple juice sealed in as best as possible .
Smoke at 240- 250 for 3-5 hours until pork reaches 170 internal temp .
Glaze for the last hour
Glaze recipe - cook pineapple in sauce pan on low for several hours , add 1 cup brown sugar , two table spoons orange or lemon juice, 1/4 tsp salt and pepper, reduce down until it makes about a cup
make a slurry with corn starch and slowly add to pan until it resembles jam or jelly and the glazes thickens
" Esto Perpertua "
Topic: Swine Apple (Read 13258 times)
