In a large bowl, combine 7-up, soy sauce, vinegar, 1 cup of the oyster sauce, brown sugar, garlic, black pepper, and chili peppers. Add pork and massage meat to fully incorporate. Marinate, turning meat once or twice, in the refrigerator for at least 4 hours or overnight for best results. Thread 2 to 3 meat slices onto each skewer.
In a mixing bowl, marinate the cut pork with the soy sauce, minced garlic, chopped onions, calamansi juice, ground pepper, sugar, banana catsup and the soda or beer (this tenderizes and adds flavour to the pork barbeque) Mix well and keep in the refrigerator for at least 30 minutes (turning occasionally).
Eastern North Carolina and Middle Tennessee tend to have vinegar-based sauces. This is a great South Carolina-style sauce particularly for a low-carb version. As with most barbecue sauces from the South the classic use is with pulled pork. Read More This the best low carb BBQ sauce recipe I've come across.
Double the batch, put it in a jar, and then into the refrigerator to keep on hand. Use this keto BBQ sauce with steak, pulled pork, sausages and any other meat you feel like adding a sweet and smokey flavor to. Our Low Carb Barbecue Sauce makes approximately 550g/1.2lbs in total, which is 24 serves. One serve is a heaped tablespoon.