This is a marinated pork tenderloin encased in a juicy, sweet pineapple and all held together with a savory bacon hug. Your mouth is watering right now, and people around you are probably giving you weird looks. But it’s ok. This food-porn is safe for work. And you’ll want to show everyone this video.
The trick to this recipe is getting your bacon-weave nice and tight. Don’t forget to use extra thick bacon. You don’t want this to get all crumbly and fall apart. And use extra tooth picks if you need to. Just remember to take them out before eating.
Swineapple Al Pastor
60-120min to prepare serves 4-6
- 1 Tender, Juicy Pineapple
- 1 pound Pork Loin or other favorite boneless beast, chopped to bite-size pieces
- 1 Package Bacon
- Wood Skewers
- 4 ounces Pineapple Juice
- 1 Red Onion – Finely chopped
- ½ cup Pineapple Juice
- ¼ cup Lime Juice
- ¼ cup White Vinegar
- ¼ cup Chili Powder (Guajillo if available)
- 2 garlic Cloves
- 1 teaspoon dried Oregano (Mexican if available)
- 1 teaspoon ground Cumin
- Canned Chilis & Adobo to taste
- ¼ cup chopped Cilantro
- Salt & Pepper to taste
- MARINADE IT! Put pineapple juice, canned chiles in adobo, lime juice, chili powder, cumin, red onions, cilantro, garlic, and habanero pepper into blender. Blend until
- AL PASTORIZE IT! Put cut meat and marinade in plastic bag or tupperware and refrigerate 2-24 hours.
- PREHEAT IT! Cook at your desired temperature from 200-300 degrees. All that matters is the internal temperature of the meat. We did this recipe in the oven and on the smoker, both at 250 degrees.
- PREPARE IT! Carefully cut off Pineapple rind and remove all the eyes, while leaving as much juicy pineapple meat as possible. Cut skinned pineapple in half. Cut out an approximate 2” core from both halves, leaving essentially the tastiest meat while removing the hardened core material. This will become your tasty, meaty pig pocket.
- STUFF IT! Pack the cores of both halves with as much of the Al Pastor meat as possible. Your only challenge is that you will need to reunite the two Al Pastor-filled halves. Use skewers to connect halves back together.
- WEAVE IT! Delicately use your manly, calloused hands to construct a bacon weave blanket. See video to be inspired. Have some pride and get it right.
- WRAP IT! Tenderly lay the bacon weave across the Pineapple. Use toothpicks or skewers to affix the blanket, so as to tuck the Pineapple in for a long, slow roast.
- ROAST IT! Bake or slow smoke your Swineapple at your preferred temperature (we recommend a range of 200-300 degrees) until the meat in center of Swineapple reaches a temperature of 143 degrees
- BASTE IT! Routinely check in on your Swineapple to say “Hello, I love you” by basting or spraying your Swineapple with pineapple juice. Your goal is to keep that bacon looking moist and sexy as hell. Keep your visits brief, because if you’re lookin’, you’re not cookin’.
- 142 DEGREES!: Once the internal temperature of your Al Pastor core reaches 142 degrees, remove your Swineapple from heat! The internal temperature will raise approximately 3 more degrees while resting. It is a fact that pork is perfect at 145 degrees. Tell everyone you know.
- EAT IT! Do your best to not start clawing at and biting into your creation as you pull it from the oven. Take some pride and care to slice and serve your friends and love ones alluring pieces of bliss. This is there introduction to Swineapple Al Pastor. Take it seriously, do it right, blow their fucking minds.