BARBECUE PORK ON A STICK

Barbecue Pork on a Stick image

Provided by @MakeItYours

Number Of Ingredients 19

6 pounds pork butt, sliced to 1-inch wide and 1/4-inch thick
2 cups garlic, peeled and minced
2 liters 7-up
2 tablespoons ground black pepper
4 cups soy sauce
4 cups vinegar
6 cups brown sugar
4 to 5 thai chili peppers or 2 jalapenos, minced
2 cups oyster sauce
2 cups banana catsup
1/2 cup sesame oil
For the Spicy Vinegar Dip
1 cup white vinegar
3 to 4 cloves garlic, peeled and minced
1/2 onion, peeled and finely chopped
1/8 tsp freshly-ground pepper
1/4 tsp salt
Equipment
100 count bamboo skewers

Steps:

Rinse pork strips and drain.
In large bowl, combine 7-up, soy sauce, vinegar, brown sugar, black pepper, garlic, peppers and half of the oyster sauce. Add pork and massage meat to fully incorporate. Marinate, turning meat once or twice, in the refrigerator overnight.
In a bowl, combine remaining 1 cup of oyster sauce, banana catsup and sesame oil. Set aside.
Thread 2 to 3 meat slices into each skewer. Grill meat over hot coals for about 2 to 3 minutes each side. When pork starts to lose its pink, baste with oyster-catsup mixture. Continue to grill and baste, turning on sides, until meat is cooked through. Remove from heat and serve as is or with spicy vinegar dip.
For the Spicy Vinegar Dip
In a bowl, combine vinegar, garlic, onion, ground pepper and salt.
Notes
To prevent from burning, soak bamboo skewers for about 1 to 2 hours prior to grilling.