Preparation time: 45 mins
Cooking time: 10 mins
- 2 lb. skinless, boneless pork shoulder
- ½ small red onion, thinly sliced
- 12 red Thai chiles, coarsely chopped
- 8 garlic cloves, coarsely chopped
- 1 cup Sprite or 7UP
- ½ cup of soy sauce
- ⅓ cup cane vinegar (such as Datu Puti) or unseasoned rice vinegar
- ¼ cup of sugar
- 1 Tbsp. black peppercorns
- 1 Tbsp. kosher salt, plus more
- 6 dried shiitake mushrooms
- Freeze pork on a rimmed baking sheet until very firm around the edges, 45–60 minutes. Remove pork from the freezer and slice as thinly as possible. Slice pieces lengthwise into 1"–2"-wide strips.
- Meanwhile, combine onion, chiles, garlic, Sprite, soy sauce, vinegar, sugar, peppercorns, and 1 Tbsp. salt in a large resealable plastic bag. Grind mushrooms in a spice mill or with mortar and pestle to a powder; whisk into the marinade. Add pork a few pieces at a time, coating well so they don’t stick together and can evenly absorb the marinade. Cover and chill 6–8 hours.
- Prepare a grill for medium-high heat. Remove pork from marinade and thread onto skewers. Transfer marinade to a small saucepan and bring to a rolling boil on the grill. Cook 1 minute, skimming off any foam that rises to the surface. Move to a cooler part of the grill.
- Season pork lightly with salt and grill, undisturbed, until well browned, about 2 minutes. Turn and baste with marinade. Continue to grill, turning and basting every minute, until cooked through and browned all over, about 4 minutes longer.