Grilled SwineApple

Instructions

• Step 1: Prepare the brine by bringing the ingredients for the brine to a simmer. Then allow to cool completely. Brine the pork loin in the refrigerator for 12-24 hours.
• Step 2: Cut the top and the bottom off of the pineapple and trim the sides to remove the peel. Using a grapefruit spoon, remove the core keeping the fruit intact as much as possible.
• Step 3: Remove the pork from the brine, pat dry, cube in large chunks and season with Rossarooski's Honey Rib Rub. Stuff the inside of the pineapple.
• Step 4: Lightly season the outside of the pineapple with the Rossarooski's Honey Rib Rub and wrap the outside with bacon.
• Step 5: Preheat recteq to 275°F. Smoke the swine apple for 1.5-2 hours until the bacon is crisp and the pork is about 135°F. Brush on the recteq Gourmet BBQ Sauce and keep cooking until the pork is 145°F.
• Step 6: Allow the pork to rest for 15-20 minutes before slicing.