2 lb. pork loin or shoulder
1 tbsp. black pepper
1 c. soy sauce
1 c. vinegar
1 c. brown sugar
1 head of garlic
1 lemon
1 can 7-Up
Chili peppers

PJ and I made this up for the Filipino Club Banquet.

Cut up the meat. Marinate in 7-Up for 4 hours or more. Mix other ingredients (crush the garlic and peppers). Marinate all for 4 hours more.

When everything is ready go outside and light up the charcoal. Use paraffin wax instead of liquid lighter, it helps keep toxic chemicals from damaging the environment. Skewer the meat and cook thoroughly. Serve this with lots of rice.