Combine soy sauce, Sprite, brown sugar, cane vinegar, bay leaves, garlic powder, and pepper to taste in a large-rimmed tray. Add the pork butt chunks to the marinade. Cover and marinate in the refrigerator for at least 2 hours to overnight.
Insert four pork chunks in each wood skewer evenly spaced. Combine the banana ketchup, oyster sauce, chili sesame oil, lemon juice, and pepper to taste in a small bowl. Set aside.
Line the grill with aluminum foil and grill over high heat 2 minutes on each side. Once the pork starts to turn brown, use a pastry brush to glaze the pork with the sauce. Continue to glaze each side of the pork. Repeat this process 3 times until the glaze is finished.
Optional - In a sauce cup, mix the vinegar, minced garlic, pepper and hot sauce to taste. Serve on the side of the pork barbecue. Garnish the barbecue with chopped green onions. Enjoy!