Swineapple

I was introduced to the concept of Swineapple by a random older gentleman in the airport a week before our final cookoff.  The judges loved it.

Ingredients:

• 1 cup Tomato Ketchup
• 1/4 cup Yellow Mustard
• 1/4 cup Brown Sugar (can be substituted for 1/4 cup honey)
• A dash of worcestershire sauce
• 1 large ripe Pineapple
• 1 container bacon (14-16 oz.)
• 2+ lbs. pork loin
• Bamboo skewers

Begin by mixing the first four ingredients (ketchup, mustard, brown sugar/honey, Worcestershire sauce) in a bowl.  This forms barbecue sauce.  Sample and adjust quantities to taste.  I added a dash of sea salt to my barbecue sauce.

BBQ sauce ingredients

Place the pork loin in slow cooker with the barbecue sauce.  Cook on low heat for 6-7 hours.

Pineapple in slow cooker with bbq sauce

The meaty ingredients

Cut the skin off the pineapple.  Core the pineapple, but leave the sides in tact.  The center area will later be filled with the pork that you prepared above.

Cut the pineapple

After the pork has finished cooking, remove the pork from the slow cooker and place it onto a plate or cutting board.  Shred or cut the meat and stuff the inside of the pineapple with the shredded pork.  

Once you have performed this step, you will now open the bacon and form a bacon weave.  The bacon weave will be wrapped around the pineapple.

Heat the dutch oven using 18 briquets on bottom and 14 on top.  Place the pineapple(s) inside the dutch oven.  Let it cook for 45 minutes to an hour.  You may want to drain the dutch oven of liquid after 30 minutes and then allow the food to cook an additional 15-20 minutes.  The longer you cook it, the juicier the pineapple will become.  It is finished when the bacon has a nice brown texture.

Cooked swineapple