Add pork to a large bowl and toss with 1\/4 cup canola oil, 1 Tbsp Cuba spice and a pinch of kosher salt. Massage into meat until fully coated. Cover and marinate in the refrigerator for at least 1 hour, up to overnight.\nAdd vegetables to a large bowl and toss with remaining 1\/4 cup canola oil, 1 Tbsp Cuba spice and a pinch of kosher salt. Mix well to combine.\nPreheat your grill to medium-high heat. While grill is heating, thread meat and vegetables onto wooden or metal skewers.\nBrush grill with canola oil and grill skewers, flipping halfway through, until meat and vegetables are nicely charred on all sides and pork reaches an internal temperature of 145 degrees, about 8-10 minutes total. Remove to a cutting board and let rest for at least 5 minutes before serving.\nGoat Tip: If using wooden skewers, soak them in water for at least 30 minutes prior to cooking on the grill. Damp skewers are less likely to burn when placed on the grill.