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 marinade into meat until well coated. Cover and marinate in the refrigerator for at least 1 hour, up to overnight.\nMeanwhile, add vegetables to a large mixing bowl and toss with remaining 1\/4 cup canola oil, 1 Tbsp Cuba spice and a pinch of kosher salt. Mix well. \nPreheat your grill or grill-pan to medium-high heat. While the 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 the pork reaches an internal temperature of 145 degrees, about 8-10 minutes total. Transfer to a cutting board and let rest for at least 5 minutes before serving.\nGoat Tip: If using wooden or bamboo skewers, soak them in water for at least 30 minutes prior to grilling. Or, place the ends of the skewers either off the edge of the grill or over an un-heated portion of the grill to prevent them from burning.