Swineapple
Today, we’re diving headfirst into a culinary adventure that’ll leave you craving more – the legendary Swineapple.
Aa juicy pineapple, hollowed out and filled to the brim with tender pork loin, wrapped in a smoky embrace of bacon, and kissed by the flames of our trusty offset smoker. It’s a marriage of sweet and savoury, a symphony of flavours that’ll transport you to BBQ paradise with every mouthwatering bite.
Let’s break it down, shall we? Our Swineapple starts with the freshest ingredients, handpicked with care and passion. We begin by selecting the perfect pineapple – ripe, juicy, and bursting with tropical goodness. Then, we take our time to prepare it, carving out its insides and saving every drop of precious juice for a decadent baste later on.
Next up, the star of the show – our succulent pork loin, seasoned to perfection with Butcher BBQ Honey Rub.
But wait, there’s more! We can’t forget about the bacon – that crispy, smoky, salty goodness that takes our Swineapple to the next level. We wrap the outside of the pineapple with bacon rashers, securing them in place with toothpicks to ensure maximum flavor infusion and that irresistible crunch with every bite.
Now, onto the cooking method – the pièce de résistance of our Swineapple journey. We fire up our trusty offset smoker, preheating it to a steady temperature of 121-135°C/250-275°F using a combination of charcoal and double-trip split Ironbark Firewood. It’s a labor of love, but oh-so worth it when you see that sweet smoke wafting through the air, promising culinary delights to come.
Once our smoker is ready and waiting, we gently place our Swineapple onto the roasting rack, like a chef presenting their masterpiece to the world. We let it bask in the smoky embrace of the grill for 4-5 hours, or until the pork reaches a tender 65-68°C/150-155°F, brushing it lovingly with that saved pineapple juice every hour for a sticky, flavourful glaze that’ll make your taste buds sing.
And finally, the moment we’ve all been waiting for – the unveiling of our Swineapple masterpiece. We carefully remove it from the smoker, allowing it to rest for a few precious moments before snipping away the twine and slicing it into delicious rounds. The aroma is intoxicating, the flavors are sublime, and with every bite, you’re transported to BBQ bliss.
In conclusion, our Swineapple recipe is a testament to the power of passion, flavor, and the joy of sharing good food with good friends. It’s simple yet sophisticated, comforting yet adventurous, and above all, utterly delicious.
Swineapple
Equipment
- Hark Chubby Smoker
- Heat Resistant Gloves
- FireBoard 2 Drive
- Long Tongs
- Roasting Tray
- Lump Charcoal, (Hardwood Lump Charcoal)
- Ironbark Firewood
- Red Devil Blow Torch
- Basting Brush
- Toothpicks
- Sharp Knife, Dynasty Series Serbian Cleaver
Ingredients
Protein
- 1 Pineapple whole
- Pork loin or your preferred pork cut cut to size of Pineapple
- Butcher BBQ Honey Rub alternatively use your favourite BBQ rub
- Truff Original Hot Sauce
- 8-12 Bacon rashes
- Pineapple juice from leftover pineapple
Instructions
- Get your offset smoker all warmed up to a cozy 121-135°C/250-275°F sweet spot. Start by laying down a bed of charcoal, then toss in some double-split Ironbark Firewood for that extra smoky goodness.
- Grab a pineapple and slice off the top. With a sharp knife, carve out the insides, leaving about 1/2 inch intact. Don't toss that juicy goodness – we'll be using it later for a baste. Sprinkle some Butcher BBQ Honey Rub inside for a flavour explosion!
- Season that loin with a generous dusting of Butcher BBQ Honey Rub, ensuring every nook and cranny is coated with love. Nestle it snugly inside the pineapple.
- Wrap those bacon strips snugly around the pineapple, securing them with trusty toothpicks.
- Time to make sure our creation stays intact during its flavorful journey. Secure the bacon, pork, and pineapple with some butcher's twine, ensuring it's secure. Place it gently on the roasting rack.
- Now, let the magic happen! Pop that beauty into the smoker and let it bask in the smoky goodness for 4-5 hours, or until the pork reaches a tender 65-68°C/150-155°F.
- Hourly check-ins are the key to BBQ bliss. Grab that saved pineapple juice and brush it lovingly over your Swineapple for a glossy, sticky finish that'll have your guests drooling in anticipation.
- Let your Swineapple rest for about 15 minutes. Then, snip away the twine and slice into rounds.
- Enjoy! x
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @aldergrills on Instagram and hashtag it #aldergrills.
