Step 1

Slice the meat: Partially freeze the meat for about an hour to make slicing easier. You'll need slices that are about ¼-inch thick, 1 ½-inch wide, and of any length.  First, divide the meat into 1 ½ inch sections lengthwise or along the grain (parallel to the muscle fibers). Then make thin slices (¼-inch) out of each section, this time against the grain. It is important to slice perpendicular to the grain (against the direction of the muscle fibers) to make them tender and easy to chew. Keep the slices uniform in size so they cook evenly.

Step 2

Marinate:  Combine the soy sauce, lemon juice, lemon-lime soda, brown sugar, ketchup, garlic, and ground pepper.  I like using a blender so the flavors can easily meld together. Without a blender, you can grate or mince the garlic and mix it with the rest of the ingredients. Taste your marinade and adjust — it has to be sweet, salty, garlicky, and a little tangy. Pour the marinade over the meat and make sure it's covered entirely. Refrigerate in a sealed container ideally overnight — that's about 8 hours. If you are pressed for time, marinate for at least 2 hours.

Step 3

Skewer:  Thread the meat onto the skewers by bunching the slices creating folds like an accordion. It will hold more sauce and stay juicy that way.  As an option, you can soak your bamboo skewers in water for about half an hour before skewering to prevent them from catching on fire when you grill.

Step 4

Make the basting sauce: In a saucepan over medium heat, cook the leftover marinade for about 10 minutes to prevent cross-contamination and slightly thicken the sauce for better consistency. As an option, you can make it even thicker like a glaze by adding ketchup.

Step 5

Grill: While traditionally grilled over charcoal, you can also use an outdoor grill, a grill pan on the stove, or an oven.  It is suggested to cook pork to 145 ºF, but you won't need a thermometer for this.  When the meat is firm when touched, it should be ready.  Since they are sliced thinly, they won't take very long to cook.  Avoid overcooking or charring them too much.  The cooking time will vary depending on the temperature or your method of grilling.  The best way to know if they're ready is to try them.On the grill: Preheat with the lid closed at medium-high temperature for 10-15 minutes. You want it hot and sizzling when you place the meat onto the grates to get a nice sear on the outside. Turn the skewers once or twice, and brush with basting sauce each time. Keep the lid closed as much as possible. It will take about 5 minutes on each side to get them done.Using a grill pan on the stove: Preheat your pan on medium-high heat for about 5 minutes.  Brush the pan with oil to keep the meat from sticking.  Place the skewers on the grill pan and space them out so they don't steam. Grill each side for about 5 minutes and brush with basting sauce as you go along.In the oven:  Preheat to 400°F. Prepare a baking sheet lined with aluminum foil (for easy cleanup) and place a grill rack on top. Arrange the skewers on the rack and cook for a total of 30 minutes. Flip the skewers halfway through and brush both sides with the basting sauce. As an option, broil at the very end to get more caramelization.  It will take longer to cook in the oven because you don't get that direct heat produced by charcoal or fire on a grill.

Step 6

Serve: BBQ pork skewers are best served with easy-to-make java rice and a side achara or vinegar dipping sauce.