Step 1

Place 2 pounds pork butt in the freezer until the surface is frozen but it is still sliceable, about 1 hour. Meanwhile, make the marinade.

Step 2

Mince 4 garlic cloves (4 teaspoons) and place in a large bowl. Add 3/4 cup packed light brown sugar, 1/4 cup granulated sugar, 1/4 cup pineapple or apple juice, 2 tablespoons olive oil, 1 tablespoon apple cider vinaigrette or rice vinegar, 1 tablespoon kosher salt, 1 tablespoon garlic powder, 1 teaspoon soy sauce, 1 teaspoon fish sauce, 1/4 teaspoon black pepper, 1/2 teaspoon Prague curing powder or 1/4 teaspoon pink curing salt if desired, and a pinch of cayenne pepper. Stir to combine and dissolve the sugar and salt.

Step 3

Remove the pork from the freezer. Cut into 1/4-inch thick slices. Add to the marinade and massage the marinade into the meat with your hands. Cover and refrigerate at least 24 hours or up to 3 days, mixing it every 12 hours. Meanwhile, make the atchara and BBQ sauce.

Step 4

Peel and grate the following on the large holes of a box grater: 14 ounces daikon (3 cups) and 1 medium carrot (1/4 cup). Place in a medium heatproof bowl, sprinkle with 1 teaspoon kosher salt, and toss to combine. Let sit for 10 minutes.

Step 5

Meanwhile, peel and julienne 1 (1 1/2-inch) piece ginger (1/4 cup). Julienne 1/4 medium white onion until you have 1/4 cup, and julienne 1/2 medium red bell pepper until you have 1/4 cup.

Step 6

Transfer the daikon and carrots to a clean kitchen towel. Roll up into a towel and squeeze out as much excess liquid as possible. Return to the bowl and add the ginger, onion, bell pepper, 3 peeled garlic cloves, and 1/4 cup raisins.

Step 7

Place 1 1/2 cups water, 1 cup distilled white vinegar, and 1 cup granulated sugar in a medium saucepan. Bring to a boil over medium-high heat, whisking until sugar dissolves.

Step 8

Pour over the vegetables and stir to combine, making sure the vegetables are completely submerged. (Weight them down with a plate if needed.) Let cool to room temperature.

Step 9

Refrigerate at least 15 minutes but preferably a few hours. The atchara can be refrigerated in an airtight container for up to 2 months.

Step 10

Arrange a rack in the middle of the oven and heat the oven to broil on high. Line a rimmed baking sheet with aluminum foil.

Step 11

Pit and quarter 2 medium peaches (no need to peel). Place the peaches on the baking sheet and broil until well charred in spots, 10 to 15 minutes. Meanwhile, prepare the remaining sauce ingredients.

Step 12

Peel and coarsely chop 1 very ripe banana and place in a medium saucepan. Add 1/2 cup water, 1/2 cup banana ketchup, 2 tablespoons apple cider vinegar, 2 tablespoons packed light brown sugar, 2 tablespoons honey, 1 1/2 teaspoons soy sauce, 1 1/2 teaspoons Worcestershire sauce, 1 1/2 teaspoons MSG if using, 1/4 teaspoon garlic powder, 1/4 teaspoon kosher salt, 1/4 teaspoon onion powder, pinch cayenne pepper, and stir to combine.

Step 13

Add the broiled peaches to the saucepan (reserve the foil and baking sheet.) Bring the glaze to a boil over medium-high heat. Reduce the heat as needed and simmer uncovered, stirring occasionally, until thickened, glossy, and the peaches are very tender, about 30 minutes.

Step 14

Transfer the glaze to a blender. Remove the small cap in the lid and cover with a kitchen towel. Blend, starting on low speed and increasing the speed to high, until smooth. Transfer half to a bowl for brushing onto the skewers, and transfer the remaining half to a serving bowl. Let cool to room temperature. The glaze can be refrigerated in an airtight container for up to 2 weeks.

Step 15

If using wooden skewers, soak 15 in water for at least 30 minutes. Remove the pork from the marinade and thread lengthwise onto the skewers through a few places like an accordian, the pieces can be just touching.

Step 16

Option 1: To broil the pork: Arrange a rack in the middle of the oven and heat the oven to broil. Coat the foil on the baking sheet used for the peaches with olive oil. Place half the skewers on the baking sheet in a single layer, spacing them evenly apart. Brush with some of the BBQ glaze. Broil, turning the skewers and brushing the pork with the glaze every 2 to 3 minutes, until the pork is charred in spots and cooked through, about 15 minutes total. Repeat with the remaining skewers.

Step 17

Option 2: To grill the pork: Prepare an outdoor grill for medium, direct heat. Brush the grill grates with paper towels dipped in olive oil. Place the skewers on the grill grates and grill uncovered, turning the skewers and brushing the pork with the glaze every 1 to 2 minutes, until the pork is charred in spots and cooked through, 7 to 8 minutes total. For an extra-smoky flavor, move the skewers to indirect heat and grill covered for 3 to 4 minutes more.

Step 18

Brush the cooked skewers once more with the remaining glaze. Serve the skewers with the atchara and bowl of reserved glaze.