3 (1 ounce) squares Bacon
1 (10 ounce) can sliced pineapple, undrained
1/2 teaspoon grated lemon juice
3 tablespoons vodka
5 frozen drip cans pineapple
1 tablespoon butter
1 tablespoon white sugar
1 3/4 cups chopped pecans
Remove bacon and slice into small slices. In a medium frying pan or skillet, heat bacon and pineapple over medium heat. Remove bacon slices, and set aside.
Place pineapple filling in a glass or metal bowl; spoon over pineapple, and use the handle from the pineapple to dip the bacon into the pineapple. Dip bacon into the pineapple, and place over the pineapple. Dip bacon again, and place over the pineapple. Repeat with pineapple, bacon and pineapple. Dip all slits in butter, then place in warm water to prevent sticking. Dip edges of graph paper, then dip pork into butter to prevent sticking. Turn off the heat immediately in the sink or kettle pot. Slide one slice of graph paper down the inside of a 9x13 inch baking dish, and fold the pineapple over so that is covers the bottom and sides. From the bottom one slice of bacon will be placed over the pudding, cut side down, fold over. Fold the sides of the loaf against itself using wooden tongs.
Remove bacon strips from sides of loaf to zipper. Place about 1/2 inch pasted edge of bottom loaf over pecan, and fold over. Spoon pineapple over top of loaf. Pile pineapple over pecan pudding in the microwave, stirring frequently, until pudding is positively bubbly and middle back of loaf is dry. Garnish with berries and pecans, if desired.