I probably sliced a bit thicker, I aimed for about 1/2 inch cuts of a similar small pork shoulder. It’s not as thin as on a real trompo but this is more about what I can do at home. Some of the slices that had a lot of connective tissue and not much integrity I butchered further and would thread the smaller pieces onto 1-2 tines of the end forks and then keep the slices with lots of meat in the middle of the construction, threaded on the main skewer and all of the fork tines. I tried to make sure the fork tines and skewer went through meat and not fat.
And really compressed the slices together and clamped down the end forks so that this whole thing was tightly packed. I found that the rendering fat actually made the slices sort of meld and stick together.
Also, I tried to do this a bit like you’d see at a stand. I pulled the skewer off twice to slice off some crispy and cooked through slices then put it back on to get more of a crisp and speed up the interior cooking. Had I not, the outside would have been carbonized and the inside would have been kinda mushy.
The vertical on an off-set sounds awesome. Let me know how it turns out.