Pork & Pineapple

HogGrog

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• Mar 28, 2020

• #1

First time cooking adobo pork and pineapple while hanging on the PBC.

Hardly any prep, bought pre-marinated and sliced adobo pork from local Mexican carniceria, sliced a fresh pineapple, skewered, and onto PBC.

Smoked for three hours using Kingsford cherry wood briqs and cherry wood chips.

Taco time - served hard and soft shell style with all the fixings!

I’ll be cooking this again and again. Thanks.

 

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cowgirl

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• Mar 28, 2020

• #2

Looks fantastic!

 

Stingerhook

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• Mar 28, 2020

• #3

Mighty fine Greg.

 

Titch

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• Mar 28, 2020

• #4

Nice looking feed mate

 

HogGrog

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• Mar 28, 2020

• #5

cowgirl said:

Looks fantastic!

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Thanks, my son couldn’t get enough. :grin:

Stingerhook said:

Mighty fine Greg.

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Thank ya, Marty!

Titch said:

Nice looking feed mate

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Tasted really good, too! Thanks.

 

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Baychilla

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• Mar 28, 2020

• #6

Looks good. :hungry:

Did the pineapple drippings add flavor to the pork?

 

ShadowDriver

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• Mar 28, 2020

• #7

Yes, please!

 

HogGrog

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• Mar 28, 2020

• #8

Baychilla said:

Looks good. :hungry:

Did the pineapple drippings add flavor to the pork?

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For sure, layered in with the adobo pork it added a lot to the taste, maybe too much. I’ll slice the pineapple thinner next go round.

ShadowDriver said:

Yes, please!

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Thanks, still some leftovers. But prolly not much longer. :thumb:

 

tom b

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• Mar 28, 2020

• #9

Nice Greg! whats that gadget you used to hang the meat? I really need to do this.

 

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bonehead762

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• Mar 29, 2020

• #10

Man, that looks amazing! Very well done!

 

HogGrog

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• Mar 29, 2020

• #11

tom b said:

Nice Greg! whats that gadget you used to hang the meat? I really need to do this.

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Thanks, Tom.

The PBC website sells skewers with a hook hole at the top for hanging food. They sell in 10” and 15” lengths. I have both, I used the 15” long skewer but will likely use the shorter 10” one next time to keep it a little higher above the coals.