1 Pork butt sliced into 1/2 inch slices

16 oz chili paste

6 oz chicken broth

1 tbs oregano

1 tbs cumin

1 tbs granulated garlic

1 Pineapple

Salt and pepper

1. In a large bowl mix together the chili paste, broth, oregano, cumin, garlic and salt and pepper.
2. In large bowl or container, cover the bottom with the chili paste mixture. Start layering the sliced pork in the bottom and adding the chili paste mixture on top. Keep layering the pork and the chili sauce until all of the meat is covered in the marinade. Allow to sit for 6-24 hours in a refrigerator.
3. Once the meat is marinated, it's time to smoke it. You will need some skewers or a pan with an attached skewer.
4. This step is optional but slice the bottom off of the pineapple. Make sure to cut the skin off of it. This will go on the bottom of your skewer for your pork to rest on.
5. Once you have the pineapple mounted it's time to start stacking your meat. Make sure each slice is properly coated in marinade. If you want to add some additional flavor, you can add slices of onion periodically between the pork. Keep stacking it until all of the meat is impaled.
6. We used a pellet smoker at 250 degrees for about 5.5 hours. We started basting the juices back onto the meat after about 3 hours.
7. Once the internal temperature has reached 145 degrees, the tower can be removed. You can also take the temp to 205 if you want the meat pull apart. We like to thinly slice it for tacos.