Ingredients
- 2.5 lbs. pork shoulder
- Bamboo skewers
- 1 head garlic minced
- 1/4 cup lemon or calamansi juice
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 1/2 cup ketchup
- 1 can (355ml) 7-up or ginger ale
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Instructions
- Prepare the pork by slicing it into ¼ inch thick, 1 1/2 inch long, and 1-inch-wide pieces.
- In a large bowl, combine garlic, lemon juice, soy sauce, sugar, ketchup, and 7-up. Add pork pieces and mix well. Cover with plastic wrap and refrigerate overnight.
- Soak the bamboo skewers in water for at least one hour or overnight.
- Prepare basting sauce by combining 1/2 cup soy sauce, 1/3 cup brown sugar, and ½ cup ketchup. Set aside.
- String the pork pieces on skewers, around 5-6 pieces on each stick.
- Grill on medium heat until cooked, basting, and turning every few minutes on each side.
- Serve as is or with vinegar garlic dipping sauce. Enjoy!
Notes
To make the vinegar-garlic dipping sauce: Combine 1/3 cup white vinegar, 2 cloves of crushed garlic, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground pepper.