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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 halfs 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, start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 275 degrees F and preheat, lid closed, for 10 minutes.
Put the swineapple directly on the grate.
Once the pork inside the swineapple reaches an internal temperature of 160 degrees F (about 4-5 hours), pull it off the Traeger, and let rest for 10 minutes.
Slice and serve. Enjoy!
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