Slice pork butt 1/4" thick, against the grain.

MARINADE
Remove the stems and seeds from the peppers.
Add water, beer, peppers, onion, and garlic to small pot and bring to boil.
Add pot contents, including water, oregano, adobo sauce from chipotle can, salt, vinegar, and pineapple juice to blender.

Blend until smooth.

MARINATING
In a large container or sealable bags add pork and 1 tsp salt, making sure the salt is worked into the meat.
Pour in marinade and work into the meat well until all of it is covered.
Cover or seal, let sit on counter an hour, then into the refrigerator over night, then back on the counter hour before beginning.
If using, soak 3 wooden skewers in more beer overnight. Can use metal skewers instead.

TROMPO STYLE
Place one of the thick slices of pineapple on sheet pan and pierce skewers through it. This will make the base for the meat "tower".
Season all the pork slices with seasoning.
Start stacking the pork slices by piercing them through the skewers on top of the pineapple slice. Add a few slices of the pineapple along the way. Once all the meat is stacked, top with last thick pineapple slice.
Wrap wooden skewer ends, with foil to avoid burning.

Place sheet pan with stack in smoker or grill at 250° for 3 1/2 hours, rotating along the way. LAST HOUR Mop with marinade every 15 minutes.

When done, place under IR burner and rotate slowly to crisp.
Slice the meat down from top to bottom to create small strips.The drippings that accumulate on the baking sheet make the best marinade so don't discard.
No IR burner, once the meat is sliced, keep on sheet pan and place under broiler for 3-5 minutes to make a little crispy.