• 1 ripe pineapple 
  • 6 slices thick cut bacon
  • 2lbs. pork loin 
  • Apple juice brine
  • Rossarooski's Honey Rib Rub
  • recteq Gourmet BBQ Sauce

Apple Juice Brine:

  • 2 cups apple juice
  • 2 cups water
  • 1/4 cup apple cider vinegar
  • 1/2 cup salt
  • 1/4 cup sugar
  • 2 tbsp garlic powder
  • 2 tbsp fresh cracked pepper
  • 2 tbsp onion powder
  • 1 bay leaf (optional)



recteq Spicy BBQ Sauce can be used to complement the sweet pineapple and add a kick.

  1. Mix brine ingredients well.
  2. The night before the cook, brine the pork loin for 12-24 hours.
  3. Cut the top and bottom off the pineapple and trim the sides in circular motion, then hollow out the middle of pineapple, keeping it intact.
  4. Remove the pork from the brine and lightly pat dry.
  5. Liberally apply Rossarooski's Honey Rib Rub and carefully insert pork into the hollowed out pineapple.
  6. Lightly season the outside of the pineapple with rub and then wrap in bacon.
  7. Smoke at 275℉ on the recteq until the pork reaches 135℉ (the bacon should be crispy).
  8. Brush on BBQ sauce and finish cooking until pork reaches 145℉ internal temperature