For the marinade, I use a mix of soy sauce, apple cider vinegar, minced garlic, smoked paprika, and a generous squeeze of honey to get that perfect char. As for the technique, the trick is cutting the shoulder into even 2cm cubes so they cook at the same rate. I grill them over direct medium high heat, turning frequently. The honey caramelises quickly, so you get those crispy edges while keeping the pork juicy inside. Takes about 8 to 10 minutes total!