In a skillet, cook mushrooms, onion and red pepper in hot oil until onion is tender. With your hands, squeeze as much moisture as possible from spinach. Add to vegetables with bread crumbs and seasonings. Carefully slide a long knife

Place pork roast in a shallow dish. Combine remaining ingredients and spread over roast. Cover and refrigerate 4 hours to overnight. Preheat barbecue on high; reduce heat to medium-low. Turn off one side. Place roast on lightly oiled grill over

Cut pork into 1″/2.5 cm cubes. Place pork cubes in a resealable plastic bag, non-metal bowl or sealable container. Drain pineapple chunks, reserving 1/4 cup/50 mL juice. Refrigerate pineapple chucks and combine pineapple juice with lime juice, soy sauce, oil,

Coat outside surfaces of roast with Italian seasoning. Place in shallow pan. Place potato wedges and Italian dressing in a plastic bag. Seal bag and toss to coat wedges. Arrange potato wedges around roast. Roast uncovered at 350ºF (180ºC) for

Cut pork into 1″/2.5 cm cubes. Season cubes with salt and pepper. If using bamboo skewers, presoak at leat one hour. Thread onto skewers. If desired, add onions, mushrooms, cherry tomatoes and peppers between the pork cubes. Mix butter, lager,