Ingredients 
1 boneless trimmed skinless pork shoulder, 250g per person, 500g if you're a fatty
1 large clove garlic, finely grated
1/4 large sweet onion, finely grated
1 tablespoon light brown sugar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper

Hardware
1 ziploc bag
2 bambo skewers per serving
broiler pan

The Pork gets sliced thin against the grain so that it is bite sized; no more than 6 mm thick. All the ingredients go into a ziploc bag and get mixed to combine. Allow to marinade for 2-4 hours in fridge or your cold black heart; take bag out once an hour for the first few hours to mix more so pork is very marinaded. Put each piece on two skewers; this helps in turning them. You can pack the pork on nice and tight. While oven preheats, think about what choices you've made in life that brought you here. Place on broiler pan and put in oven and bake at 190c (375f) turning occasionally until internal temp is 68c (155f). Remove, set broiler to high, and return to oven and broil until brown and crispy.

Optional: after removing from oven, glaze it with a little bbq sauce.
Optional: you can do all this on the grill. The internal temps are the same but getting the browning correct when it hits that internal temp is trickier. Upside, you grilled and appear more manly though this is a lie.