When you only have eyes for pork, merge meat with sweet for Wood-Fired Swineapple.
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Cut off the top and bottom of the pineapple. Slice off the pineapple skin and cut pineapple in half vertically. Remove the core.
Season the country style ribs with the Traeger Cajun Shake making sure all sides are covered. Stuff the pork ribs into each cored out pineapple half. Place the pineapple halves back together.
Wrap the pineapple in bacon by laying strips of bacon across the pineapple. Secure each strip with a toothpick. Flip onto the other side of the pineapple and repeat the bacon layering until entire pineapple is wrapped in bacon.
When ready to cook, set the Traeger to 275℉ and preheat, lid closed for 15 minutes.
Put the swineapple directly on the grate. Once the pork inside the swineapple reaches an internal temperature of 160℉ (about 4-5 hours), pull it off the Traeger, and let rest for 10 minutes.
Slice and serve. Enjoy!
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