6 pounds pork butt, sliced to 1-inch wide and ¼-inch thick
2 large bottles 7UP® (or about 67 ounces)
4 cups soy sauce
4 cups vinegar
2 tablespoons ground black pepper
6 cups brown sugar
2 cups garlic, peeled and minced
4 to 5 Thai chile peppers or 2 jalapenos, minced
2 cups oyster sauce
2 cups banana ketchup
½ cup sesame oil
Rinse pork strips and drain. In large bowl, combine 7UP, soy sauce, vinegar, brown sugar, black pepper, garlic, chile peppers and 1 cup 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 ketchup and sesame oil. Set aside. Thread 2 to 3 meat slices onto 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 sauce-ketchup 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.
