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Ingredients
4-5 pounds pork shoulder, thinly sliced against the grain
MARINADE:
1/2 cup gluten-free soy sauce
1/3 cup lime juice
1/2 cup ketchup
1 (6 oz.) Dole Pineapple Juice - GF
1/2 cup Sprite
4 tablespoons dark brown sugar
1 head garlic, peeled and smashed
2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons cooking oil
FOR BASTING:
marinade
1/2 cup brown sugar
1/2 cup ketchup
1 tablespoon soy sauce
Instructions
- In a large bowl, combine all the marinade ingredients and the pork. Cover and place in the fridge overnight.
- Thread pork onto metal skewers. Reserve marinade for basting.
- Strain the reserved marinade to a small pot to remove the garlic and add the rest of the basting ingredients. Bring to a boil for 3 to 5 minutes and set aside.
- Preheat grill to medium high heat. Grill 3 to 5 minutes on each side flipping and basting often until slightly charred and cooked through. Serve with steamed rice.
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