Today's Pork Project

Discussion in 'Pork' started by timstalltaletav, Jun 18, 2016.

  1. Not sure why I would have bought a sub 3# piece of pork, but I found it in the freezer earlier this week and it gave me an idea... SWINEAPPLE!

    So I'll cook this baby butt up today and jam it in a pineapple later today.

    A few prep pics-

    Rubbed with sweet and a bit o'heat mix


    WSM ready for the project with on-sale KBB and 2 pieces of a cherry tree that I cut up last fall


    See you again around 165° for a pic before wrapping!
     
    Last edited: Jun 18, 2016
  2. First step of the swineapple project is complete. The mini-butt turned out excellent! Very juicy and great bark.

     
  3. Step 2 of project swineapple: pineapole cored, pulled pork inserted into the cavity, wrapped in bacon, rubbed with the same sweet with a bit o'heat rub, and the lid put back on.

    Into the WSM for about 2 hours

     
    fatboycoalition likes this.
  4. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    This looks spectacular.  I love these things.  Never took the time to make one.  Watching closely!

    B
     
  5. b-one

    b-one Smoking Guru OTBS Member

    Mighty tasty looking,could get my wife to have pork! I'll be back!:110:
     
  6. Step 2 of project swineapple: pineapole cored, pulled pork inserted into the cavity, wrapped in bacon, rubbed with the same sweet with a bit o'heat rub, and the lid put back on.

    Into the WSM for about 2 hours
     
  7. No idea why my phone keeps postings previous messages... Sorry!

    Anyway back to the good stuff. Swineapple off the WSM and cooling for a bit.


    Sliced Q-view soon
     
  8. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Cant wait to see that baby sliced.  Looks awesome 
     
  9. Disappointed by the texture of the pork. Guess the pineapple enzymes got to the meat... it ended up like a sausage cored pineapple. Tastes great but the pork lost all texture.

     
  10. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    While I would agree that sausage texture is awesome..

    I'd think about the smoke.  In the end its all about the internal temp of the meat when you stuffed the pineapple and how long the additional cooking took place.  And what all that cooking did to your beautiful pulled pork.

    Perhaps next time you slightly under cook the pork to a firmer texture and allow the addition time for the pineapple smoke?  Just guessing here as I said early Ive got no experience with swine apples. 
     
  11. lovethemeats

    lovethemeats Smoking Fanatic SMF Premier Member

    Both looked good. Like the swineapple. Yum. Bacon!!
     
  12. You're reading my mind! Thinking next time cook the pork to 185°ish.. then pull it and stuff. Today I took the pork off right at 201°. It was done and delicious when I pulled it.

    This whole project needs more research!
     
    Last edited: Jun 19, 2016
  13. lovethemeats

    lovethemeats Smoking Fanatic SMF Premier Member

    What about smoking some for the swineapple then stuff it with the already smoked meat. Then wrap it with the bacon and smoke it till the pineapple is at the temp you want. Save some pulled pork from this one in the freezer for the next swineapple. Just a thought
     
  14. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Boy it sure looked good from here!

    Al
     
  15. Redemption! 2 BB racks today and a full slate of sides!

    Before:


    After the WSM treatment:


     
  16. lovethemeats

    lovethemeats Smoking Fanatic SMF Premier Member

    Them ribs look awesome. Thats a good fathers day in the making
     
  17. smokeymose

    smokeymose Master of the Pit

    Very nice! Just think of the smoked pineapple as desert.....
    Thumbs Up
     

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