Delicious Smoked Swineapple

- 1 large pineapple

- 1 pound of bacon

- 1 pound of pork tenderloin

- Killer Hogs The BBQ Sauce barbecue sauce

- Meat Church Holy Gospel and Holy VooDoo

I prefer to precook the pork tenderloin for safety purposes. The swineapple is in the smoker for less time.. just enough to crisp the bacon and get some smoke flavor.

Apply Holy Gospel generously to all sides of the meat then place the meat into the smoker at 225-240°F for about 4 hours or until it reaches 175-180°. Once the meat is done cooking, it is ready to stuff into the pineapple.

Cut off the top and bottom of the pineapple and slice off the skin, making sure to remove the eyes as well. Be sure to keep the top. Use a corer or a knife to hollow out the pineapple, leaving about 1/2 inch of flesh intact.

Stuff the pork tenderloin pieces into the pineapple cavity until it is full. You can either use the whole tenderloin or cut it up into smaller pieces. Pour barbecue sauce over the pork tenderloin, making sure to coat it well.

Create a bacon weave large enough to wrap the entire pineapple. If your not sure about this step, click here for inspiration.

Season the pineapple with Holy VooDoo to give it a little kick and wrap the stuffed pineapple with the bacon weave making sure to cover the entire pineapple.

Place the pineapple top back in place and use toothpicks or skewers to secure it into place and place your beautiful creation on a grill pan or cookie sheet ready for the smoker.

Set up your smoker for indirect cooking at about 240°F. Place the pan with the Swineapple into the smoker and cook it for about 3 hours, or until the bacon is crispy.

Once it's done, remove it from the grill and let it rest for about 10 minutes. Be sure to take pictures and tag The BBQ Emporium when you post on social media. Slice the Swineapple into rings and serve.

Enjoy your delicious Swineapple!