Ingredients:

• 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)

Instructions:

• Mix brine ingredients well.
• The night before the cook, brine the pork loin for 12-24 hours.
• 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.
• Remove the pork from the brine and lightly pat dry.
• Liberally apply Rossarooski's Honey Rib Rub and carefully insert pork into the hollowed out pineapple.
• Lightly season the outside of the pineapple with rub and then wrap in bacon.
• Smoke at 275℉ on the recteq until the pork reaches 135℉ (the bacon should be crispy).
• Brush on BBQ sauce and finish cooking until pork reaches 145℉ internal temperature

Note:

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