The Amazing Smoked Swineapple
A hollowed pineapple stuffed with rubbed, tender pork, wrapped in bacon and smoked over cherry or apple wood until the bacon crisps — a showstopping BBQ centerpiece.
⏱️ Prep: 45 min🍳 Cook: 240 min
Ingredients
| 1-2 | ripe pineapples | |
| 1-2 lbs | 455–905 g | pork country-style ribs or pork ribs (cooked tender, bones removed) |
| 1 lb | 455 g | bacon |
| — | BBQ rub (Jeff's original rub or similar) | |
| — | yellow mustard (binder) | |
| — | BBQ sauce, for drizzling |
Instructions
- Prepare the pork: Use pork of any kind (ham, de-boned ribs, country-style ribs, pulled pork). Precook it for safety and shorter smoke time. Trim out any bone.
- Lay the country-style ribs in a foil pan and coat with yellow mustard to help the rub stick. Apply the rub generously to all sides.
- Place the meat in the smoker at 225–240°F (107–116°C) for about 4 hours, or until it reaches 175–180°F (79–82°C). (Lean meat like pork loin needs only 145°F/63°C; baby back ribs can use the 2-2-1 or 3-2-1 method so the bones pull out.) When done, it is ready to stuff.
- Prep the pineapple: While the meat cooks, remove the top (slice about ¾ inch below the top and reserve it). Peel the pineapple with a sharp knife and remove the eyes. Hollow out the inside like a mug, leaving about a ¾-inch wall and floor; leave the bottom intact so the filling won't fall out.
- Stuff: Pack as much meat as possible into the hollow without overstuffing (so it won't split). Drizzle BBQ sauce down into the meat. Set the reserved top back into place.
- Secure and wrap: Use 3–4 long wooden skewers to secure the top, then trim, leaving about ½ inch above the pineapple for a handle. Stretch the bacon to nearly twice its length; you'll need about 16 inches per wrap (measure the circumference). Lay down about 6 overlapping strips, set the pineapple on top, bring the bacon over and roll to finish wrapping. Secure the ends with small toothpicks.
- Sprinkle the rub all over the outside. Set the pineapple on a grill pan or cookie sheet, ready for the smoker.
- Smoke: Set up the smoker for indirect cooking at about 240°F (116°C). Smoke for about 3 hours, or until the bacon crisps.
- Remove from the smoker, take out the skewers and toothpicks, remove the top, slice and serve immediately.