Ingredients
| 1 | cup chicken broth |
| 1 | cup pineapple juice |
| 2 | tablespoons HERDEZ® Ancho & Pasilla Pepper Paste |
| 2 | tablespoons HERDEZ® Guajillo Pepper Paste |
| 2 | tablespoons HERDEZ® Chipotle Pepper Paste |
| 2 | tablespoons white vinegar |
| 3 | cloves garlic, minced |
| 1 | teaspoon dried oregano |
| 1 | teaspoon ground cumin |
| 1 | teaspoon Kosher salt |
| 3 | pounds HORMEL® ALWAYS TENDER® Pork Shoulder or Butt, cut into 2 inch slices |
| 1 | pineapple, peeled, cored and cut into slices |
| Suggested accompaniments: Warmed tortillas, additional grilled pineapple, chopped onion and cilantro, HERDEZ® Salsa Verde and fresh jalapeno |
Directions
In large bowl, combine chicken broth, pineapple juice, pepper pastes, vinegar, garlic, oregano, cumin and salt. Add pork pieces. Stir to coat. Cover. Refrigerate 8 hours or overnight.
Heat grill to medium-high heat. Thread pork and pineapple pieces on 6 skewers. Grill skewers 12 to 15 minutes, turning frequently. Serve with suggested accompaniments.