Amount
Ingredient
Preparation



2
pounds
pork shoulder

boneless, cut into 1 inch cubes



3/4
cup
peanut oil





1/4
cup
cider vinegar





1
each
garlic clove

peeled split



1/2
teaspoon
salt





1
teaspoon
italian herbs

mixed



3
medium
green bell peppers

cut into 1 inch squares



1
can
pineapple chunks

(16 oz)

 1. Place pork cubes (1") in a nonmetal bowl.

2. Combine oil, vinegar, galic, salt and herbs, blend well, and pour over pork cubes. Cover and refrigerate for 4 hours or more, overnight if desired. Drain and reserve.

3. Alternately thread pork cubes, peppers (1" square), and pineapple chunks on metal skewers. Brush with marinade and place on barbecue grill as far as possible over glowing coals. Broil, brushing with marinade and turning often, for 3 to 4 minutes.