• Make the barbecue marinade. Mix all the barbecue marinade in a bowl. Stir until the brown sugar is dissolved. Save some for basting if you like.
• Place the sliced pork in the container and pour the barbecue marinade. Make sure the pork is covered with the barbecue marinade. Cover and place in the refrigerator.
• Marinate for at least 4 hours. For best flavour, more juicy and tender meat. Marinate overnight to 48 hours.
• Soak the bamboo skewers for at least 30 minutes.
• Make the barbecue sauce. Mix all the ingredients in a saucepan until well blended. Over medium-high heat, bring to a boil. Simmer for 10 minutes or until thickened.
• Thread the pork and compress onto the skewers about 3 to 5 slices. Make sure the pork slices have no gap on the BBQ skewers to avoid the meat drying out while grilling.

How to Grill Pork Barbecue Skewers

• Grill the pork barbecue skewers on preheated and greased grill grates.
• To avoid the bamboo skewers from burning or catching fire on the grill. After soaking the bamboo skewers for at least 30 minutes, place an aluminum foil on the grill grate where the exposed bamboo skewers and away from the heat.
• For the lean meat or pork tenderloin. Grill for 3 to 4 minutes on each side. Baste halfway the grilling time with the reserved barbecue marinade or baste and serve with the barbecue sauce.
• For the Pork Shoulder or pork with fats. Grill for 7 to 10 minutes. The fats from pork easily catch with fire. flipping often and basting between flipping helps to prevent the fats from burning and keep it moist.

  However, when the meat is marinated for 48 hours, basting is not needed. The meat will release more juice as it cooks. Otherwise, you are brushing off the juice the meat releases while grilling.
• Baste the cooked pork barbecue skewers with the barbecue sauce before serving or serve it on the side.