In a medium bowl, combine minced garlic, grated fresh ginger, ground white pepper, brown sugar, fresh lime juice, fish sauce, tamari, and oyster sauce to create the marinade. Whisk until the sugar dissolves, then set aside.

Cut the pork shoulder into 1-inch cubes and place in a shallow dish. Pour the marinade over the pork, ensuring it's well-coated. Cover with plastic wrap and refrigerate for 3-4 hours, or up to 24 hours.

Soak bamboo skewers in water for 2-3 hours to prevent burning.

Preheat your grill to medium heat for proper cooking.

Remove the marinated pork and thread pieces onto the soaked skewers, pressing them snugly together.

Brush each skewer generously with toasted sesame oil before grilling.

Grill skewers for about 3-4 minutes on each side until lightly charred and cooked to an internal temperature of 145°F.

Let the skewers rest for a few minutes before serving with lime wedges, fresh Thai basil, jasmine rice, and peanut sauce.