- 1 (12-ounce) can or bottle cola soda
- 1/2 cup soy sauce
- 6 tablespoons ketchup
- 3 bay leaves
- 5 cloves garlic, peeled and chopped
- 3 pounds pork butt, cut into 1-inch cubes
- salt and pepper
- olive oil
- At least 4 to 5 hours before cooking, and up to 24 hours, pour out the cola into a non-reactive (non-aluminum) bowl and let sit until flat (no longer fizzy).
- Add the soy sauce, ketchup, bay leaves, and garlic, and stir well.
- Season the pork with salt and pepper and add to the bowl, stirring gently to coat all sides of the pork. Cover the bowl with plastic wrap and refrigerate for 3 to 4 hours.
- Prepare a gas or charcoal grill for direct grilling over high heat. If using bamboo skewers, put them into a pan and cover with water for 10 to 30 minutes (to retard burning).
- Line a cookie sheet with wax paper. Remove the pork from the marinade and thread about 7 cubes onto each skewer, placing each finished skewer on the prepared cookie sheet. Drizzle each skewer with a bit of olive oil, turning to drizzle all sides.
- Grill, turning every 3 to 5 minutes, until all sides are done to your liking. Serve with rice.
Recipe from “Grace Before Meals,” by Father Leo Patalinghug (Leo McWatkins Film, 2007)
