That's beautiful! :) And I don't even care for pork. :)

I think its beautiful too, and I have never acquired a taste for the combination of fruit and meat ;) I like both separately, but not cooked together. Great presentation though!

It looks fabulous -- how'd it taste?

I let you know after Memorial Day. The photo is from a friend of mine who made this. I'm cooking one on Memorial Day using Boston Butt instead of rib meat.

That is a thing of beauty, and it looks delicious. I'll be interested in seeing if it tastes as good as it looks. I'm betting it does!

Annie

Beautiful recipe.

Be careful if you are using fresh pineapple. The pork will become mush after 5 hours.

Fresh pineapple is a very strong meat tenderizer.

Cook the pineapple first to deactivate the tenderizing compound in the pieapple.

dcarch

It sounds fabulous. I love pork and pineapple.

I second John Klatt's request! !

PLEASE! ! ! ! !

I love LOVE pork and pineapple together! !

Rusty

Remove the husk from a whole pineapple.
Core the pineapple and make a cut down one side so that you can open it without breaking it into two pieces.
Trim the bones and gristle from a couple of pounds of country style pork ribs.
Cut the ribs into long chunks and season them with your favorite barbecue rub (or use the one below.)
Close the sides of the pineapple and wrap with butcher's twine.
Wrap with a pound of thick cut bacon and sprinkle some barbecue rub all around.
Smoke at 240-260 degrees for 5 hours or bake in the oven if you don't have a smoker.

Boca Boys Barbecue Rub

• 6 tablespoons Granulated Garlic Powder
• 2 tablespoons Chili Powder
• 2 tablespoons Paprika (I use Szeged Hot Hungarian)
• 1 tablespoon Garam Masala - an Indian spice blend, made by McCormicks and others
• 1 tablespoon Cayenne Pepper
• 2 tablespoons Turbinado Sugar

Interesting.....bet pork tenderloin would work too.

Pork tenderloin would turn into shoe leather if cooked for 5 hours. This recipe needs a real crappy piece of meat to work well. I was going to use Boston Butt until I got an email from my friend who cooks this all the time. He said to stick with either Country Style ribs (which are not really ribs) or the shank end of the picnic. He's also made it with meat trimmed from spare ribs, but that's getting expensive.

I wonder if it could be adapted to dark meat turkey. Perhaps pre-cook the pineapple partway and only do 2.5-3 hrs.?

Butt will work just fine,it's part of a whole picnic.Since it is encased with pineapple the meat should not dry out at the low and slow temps.I will use wild boar which has vitually no fat.I've cooked wild boar for 5 hours at 225 and it comes out sweet and juicy.I just would not recomend the loin :-)

Thank you, Fawnridge! Definitely going to make this sometime soon!

Rusty

You need to give credit where credit is due! Josh Bush is the creator of that recipe and that is HIS personal photo taken with his cellphone in HIS kitchen! https://www.facebook.com/groups/690742611030051/

Looks and sounds fabulous! I agree a lean cut of meat won't work, today's pork is not like wild boar. they are bred to be superlean and become dry and chewy when over cooked, even in a moist environment>
As for the enzymes turning the meat to mush, the heat of the smoker will de activate the bromelane in the pineapple before it turns the meat to mush