I attempted my first Swineapple last week, a test that didn’t quite succeed, but didn’t exactly fail, either. It was delicious, and inspired me to try it again this weekend. In my first test, I followed instructions, mostly, but used trimmed seasoned pork chop meat to stuff the core of the pineapple, instead of pork shoulder strips. I knew that would compromise the final dish, but I was too lazy to go to the store, and I had pork chops on hand. Pork shoulder is needed, to achieve the desired tenderness and flavor. Also, the hollowed-out pineapple didn’t allow much room for meat. For my next effort, I’ll cut the pineapple in half, core it, stuff it, then wrap with bacon, secured with toothpicks.
As you can see in this photo below–popular on Twitter a couple weeks ago, and which drove the bacon-loving Twittersphere nuts–you’ll see that the pineapple probably wasn’t cooked whole, with a stuffed hollow core, otherwise, there’s no way it could hold that much pork shoulder stuffed inside.
The pineapple appears to have been cut in half, then wrapped, to allow plenty of room for the meat. Then cooked long and slow, around five hours. Otherwise, it’s an incredibly easy project, only three main ingredients. Bacon, pork shoulder, and pineapple. Seasoning? The recipe I saw didn’t specify ingredients, that’s something the individual griller can choose. If I succeed, and make something that looks like this second photo? I’ll post it, with comments. Wish me luck! Read the rest of this entry »