Filipino Barbecue

• 4 pounds Pork Shoulder, Thinly Sliced
• 1 whole Head Of Garlic, Minced
• 1/4 cups Brown Sugar
• 1 cup Soy Sauce
• 2 Tablespoons Ground Black Pepper
• 3 whole Green Onions, Thinly Sliced
• 15 whole Wooden Skewers, Soaked For 30 Minutes

1. Keep in mind that this meat will end up on bamboo skewers, so you will not want chunks of meat, and you will want thin slices of meat, possibly 1/4-inch thick.
2. Depending on the amount of pork and barbecue you are making, this process can take some time.
3. Once you are done slicing, add the garlic, brown sugar, soy sauce, pepper, and green onions to a large bowl, and whisk until the brown sugar is dissolved.
4. Add in your pork, and toss to make sure all of the meat is coated.
5. I use a Ziploc bag for this next step because I typically marinate the meat for 12-24 hours.
6. Add the meat to the bag and place in the refrigerator.
7. Once you are ready, sew them onto the skewers, about three slices per skewer.
8. Heat your grill, and cook the pork.
9. You know when the sugars start to melt into the meat, become one, and look heavenly.
10. Keep in mind that these will go fast and trust me, you and your family are just going to love them.
11. Enjoy.

pork shoulder, garlic, brown sugar, soy sauce, ground black pepper, green onions, wooden skewers

Taken from tastykitchen.com/recipes/main-courses/filipino-barbecue/ (may not work)