When browsing Instagram, I like to find things that inspire me. I usually repost them on my account (@learningtosmoke) and sometimes I end up trying them myself. I found a magical fusion of sweet and savory, reposted it, and then made it myself. These bacon-wrapped pineapple chunks with pulled pork were worth a try in my mind. Here’s what I did:
BACON-WRAPPED PINEAPPLE WITH PULLED PORK
Ingredients:
1 pineapple, cut into chunks
12 slices of bacon, halved
4 oz. pulled pork (usually from leftovers…when that actually happens)
1/2 cup brown sugar
Rub, as much as you wish
Maple syrup, enough to drizzle at the end
Wood: apple
Smoker Temp.: 240°F
Time: 75 minutes, grill/broil afterward to crisp the bacon
When looking for a pineapple, there are various ways to find a ripe one. I like to lightly tug at one of the leaves on the crown on top. If the leaf pulls with little resistance, then buy it because that bad boy is ripe! Other methods, such as smelling a sweet scent on the bottom or some yellow coloring on the skin, are good indicators.
When slicing the pineapple, start by cutting off the crown and the bottom. Next, slice the rough, outer skin off because ain’t nobody got time for eating that. Once that is done, you are ready to slice off some pineapple chunks. I start at the top and cut down in an X-formation, making four quarter portions. I get rid of the core by carving it off the inside of each portion. Now I put the freshly carved side down and make two evenly-spaced slices long ways and then start cutting them horizontally, cubed into chunks. Once I got my chunks made, I sprinkle brown sugar on them to sweeten it up and let it sit so it can blend with the juices from the pineapple. Now that I’ve made you read all of this, here’s a video on what I’m trying to describe… and more: How to choose and slice a pineapple.
Next is the bacon. I used regular-sliced bacon because I think it wraps better. I apply rub to the individual slices and then cut them in half, slicing across the grain.
Once that is done, it’s time to take some of your leftover pulled pork and a pineapple chunk and wrap them in the bacon. You will want to wrap it a little tight so the pulled pork doesn’t come loose and fall out. I put them on a skewer, three at a time. You can also use toothpicks to keep them together if you wish.
Hopefully, you thought ahead and got your smoker ramping up to the proper heat temp. I used apple wood with this one, but feel free to use whichever wood you like with pork (personally, I want to try pecan wood next). Now that the smoker is up to 240-250°F, put the food on. You’ll want to keep them on for about an hour to let them absorb the smoke-flavored goodness.
Once that is done, remove from smoker and put them on high heat for a few minutes to crisp the bacon. You can do this on the grill, in the broiler, or on the stove in a pan. However you cook those strips of meat candy should work. When the bacon looks good enough for you, then it’s time to pull them off, drizzle the maple syrup, and enjoy!
Give them a shot and met me know what you think!
