Cut the 3 lb pork shoulder into roughly 1 inch cubes. Place pork in an air-tight container large enough to also add some marinade.

In a large mixing bowl, combine the ½ c banana ketchup, 12 oz 7-Up, 1 c soy sauce, ½ c Datu Puti vinegar, ¼ c oyster sauce, 2 tbsp chili oil with black bean, 1 c brown sugar, 2 tsp ground pepper, and 1 c garlic. Whisk the contents and make sure the brown sugar has dissolved.

Pour the marinade over the meat and mix together to make sure all the meat is covered. Marinade for six hours and no more than eight hours, refrigerated.

Soak the 16 in water for at least 30 minutes, or use stainless steel bbq skewers to skip soaking. Remove the marinating pork from the fridge and let sit on the counter for 30 minutes to bring to room temp before grilling (this is also easier on your hands when skewering).

Make the glaze: in a small bowl, combine the ¼ c banana ketchup, 2 tbsp oyster sauce, and 1 ½ tbsp sesame oil and mix thoroughly.

Assemble the BBQ skewers by adding about five-six pieces of pork to each skewer, leaving some unskewered bamboo as a handle for grilling. Try to alternate fattier and leaner pieces. Repeat until all meat is skewered.

Preheat the grill to medium-high heat (about 80%). Place the skewers on the grill and cook for 2-3 minutes on one side before turning. Repeat cooking for another 2-3 minutes. Repeat until the meat hits around 90% finished cooking, or around 130 °F.

Use a brush to baste the glaze on one side of the skewer, turn over the skewer, cook for one minute. Repeat basting and cooking. Check the temperature of the meat to see if it’s fully cooked (145 °F). You can also use a knife to cut a piece of pork and check the center. Finish pork skewers should be slightly firm, but not dry and not translucent in the middle. Adjust cooking time if necessary or remove the skewers if they’re finished.

Serve with a side of rice and sweet Filipino pickles (atchara).