My wife wanted me to make this. I am glad you posted that it isn't any good. ThanksI tried the "swineapple" yesterday
It looked really good
But there was something bad about it, like the pork reacted with the pineapple juice and made the pork the consistency of wet bread
Would actually stick to your fingers
Threw most of it out
I feel like im gunna go reserch the swineapple recipe on here and have a "i shoulda known better than to not look on here first" moment
found this thread on here
My wife wanted me to make this. I am glad you posted that it isn't any good. Thanks
Pineapple has an enzyme in it that literally dissolves meat at oven temperatures. The same enzyme is in mangoes. They use it in "meat tenderizers". Try lowering your temp or smoking for less time. Or pre-cook the pineapple at fairly high heat for a short while before adding the pork. High heat will deactivate the enzyme. This is why canned pineapple doesn't do the same thing.I tried the "swineapple" yesterday
It looked really good
But there was something bad about it, like the pork reacted with the pineapple juice and made the pork the consistency of wet bread
Would actually stick to your fingers
Threw most of it out
I feel like im gunna go reserch the swineapple recipe on here and have a "i shoulda known better than to not look on here first" moment
thank youPineapple has an enzyme in it that literally dissolves meat at oven temperatures. The same enzyme is in mangoes. They use it in "meat tenderizers". Try lowering your temp or smoking for less time. Or pre-cook the pineapple at fairly high heat for a short while before adding the pork. High heat will deactivate the enzyme. This is why canned pineapple doesn't do the same thing.