Slice up your 30 oz pork into small pieces, preferably 3 inches in width.

Marinate your pork overnight with ½ cup chicken broth, ½ can chipotle peppers in adobo sauce, 1 tsp oregano, 1 tsp cumin, 2 tsp salt, ¼ cup vinegar, 3 large garlic cloves, 2 tsp brown sugar.

Heat up 2 tsp of oil, add in the oregano and cumin. Then chicken broth, vinegar, salt and sugar.

Remove from heat and add everything to a blender with the garlic cloves, then marinate overnight.

Once it has finished marinating, stack the pork upwards on two skewers. Place a pineapple slice on top and get it ready for the grill!

Recipe by: Muffin and Tuffin