Pineapple pork towers
- ¾ tbsp Belizean bbq seasoning
- ¾ tbsp chili powder
- ⅛ tbsp Paprika
- ⅛ tbsp cayenne pepper
- ⅛ tbsp Cajun
- ⅜ tbsp Garlic powder
- ⅜ tbsp Cumin
- ⅜ tbsp Lawry's seasoned salt
- ⅜ tbsp Pepper
- ⅓ cup vinegar
- ⅓ cup pineapple juice
In a medium bowl, combine the Belizean BBQ Seasoning, chili powder, paprika, cayenne powder, Cajun seasoning, garlic powder, cumin, salt, pepper, vinegar, and pineapple juice. Stir.
- 1¼ lbs pork shoulder
Slice pork shoulder around bone, put pieces into marinade (including bone piece — hubby’s favorite).
Marinate in refrigerator for a few hours, or a few days.
Preheat oven to 350 degrees F. Line baking sheet with aluminum foil.
Place slices of pineapple on baking sheet and push wooden skewers into pineapple. Push sliced pork through skewers, layering. Top with pieces of pineapple. 🍍
Bake 1-1.5 hours or until edges charred.