Bought this Pinapple meat cure try.
I make my own pickled pork from scratch so going to try this.
Once brined I cook my pickled pork in the camp oven or weber q.

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That looks the goods Brian.  Just had a look at their website and they have some very interesting products.

https://bbqhq.net/

Might put an order in myself when we get back from the COG.

When you do your pork, do you inject the brine or just soak it.

"When you do your pork, do you inject the brine or just soak it."
Do both Derek.

Mrs Rabz does an excellent slow-cooked pulled pork.

For liquid in the slow cook she uses pineapple juice.

It adds sweetness and tartness that compliment the barbeque sauce, but more importantly, the juice tenderises the meat and keeps it, well, juicy.

One I like to cook is to use thick slices of pineapple as a trivet in the camp oven.  Cooked long and slow.

Pineapple imparts some flavour to the pork however the pineapple itself retains an amazing flavour served on the side.

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Many years ago when we were holidaying in Karumba we bought some pineapple corned beef. It was amazing.

Ahh pineapple. The most underrated of all the apples.   ;D

By the way, I am stealing the pineapple trivet idea.

Another pineapple thing I have done is to liberally dust fresh pineapple slices with cinnamon and powdered chilli (add the chilli to taste) and then grill the slices over charcoal until they start to caramelise.

That sounds good. I even like the pineapple fritters at the fish and chip shop. A ring of pineapple deep fried in batter then dusted in cinnamon sugar. I nice sweet desert to finish off the fish and chips.