Barbecued pork skewers

Halve the pork shoulder lengthwise and slice across thinly, at least an eighth of an inch.

Add grated garlic, grated onion, brown sugar, kosher salt, black pepper, paprika, cumin and cayenne; mix very thoroughly by hand.

Wrap and marinate in the fridge at least four hours, or overnight.

Weave the slices onto metal skewers, folding longer pieces twice or three times, for an even, snug but not tight log, about a pound per skewer; tuck in stray ends.

Grill over charcoal, turning as often as wanted, to about 160 internal for shoulder or not much past 140 for loin; about 40 minutes start to finish.

Near the end, glaze with barbecue sauce, a couple of minutes per side, not too early or it blackens.

Garnish with sliced green onions; drizzle extra sauce to serve.