Cut pork into 1-2" chunks. Place in bowl with oil & spice blend. Massage into meat. Cover with plastic wrap and refrigerate 4 hours or overnight.
Remove meat from refrigerator and let rest 30 minutes. Meanwhile, preheat grill to medium. Thread meat onto skewers (if using wooden skewers, make sure to pre-soak). Grill 10-15 minutes, rotating to ensure even cooking.
Tent with foil and allow to rest 5 minutes before serving topped with fresh parsley, if desired. Plate with roasted potatoes, Greek salad, tzatziki, pitas, rice, or grilled veggies. Top with Pineapple Habanero Hot Sauce, if desired.