Wash in running water and clean the pork shoulder and slice it into 1/4 inch thick. Then cut the pork slices into bite size pieces so it will fit the bamboo skewers or sticks

In a container (tupperware or zip bag will do well), put the pork slices and add in soy sauce, calamansi or lemon juice, black pepper, salt, onion, garlic, catsup beer and cookiing oil.

Mix and mash the pork for a minute so that the marinade will be absorbed and let it marinade for 2 hours.

It is better to marinate it overnight in the fridge so that the beer will tenderize the meat and the marinade will be absorbed by the meat much better than just marinating it for a few hours.

Skewer all the meat slices using bamboo sticks until all the pieces are on the sticks.

When you are ready to grill the pork barbecue, prepare a charcoal grill and light up the charcoal.

Distribute the live burning charcoal on the bottom of the grill so that the meat will be evenly cooked.

Arrange the meat over the grill when the coals are already and prepare the marinade by pouring it on a small container like a plastic bowl and get a basting brush.

Let it cook over the charcoal and baste it with the marinade using the basting brush.

Turn the meat over and brush it again with the marinade to avoid burning and drying up.

Repeat the process again until the pork barbecue is cooked.

Transfer it to a serving plate and serve hot with vinegar and chili dip.