In a mixing bowl, combine the garlic, ginger, white pepper, and brown sugar. Add lime juice, fish sauce, tamari sauce, and oyster sauce. Whisk until well-blended.

Cut the pork shoulder into 0.5-inch pieces and coat them in the marinade. Cover and refrigerate for at least 3 to 4 hours, or up to 24 hours.

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

Preheat the grill to medium heat. Thread the marinated pork onto soaked skewers.

Brush the skewers with sesame oil and grill for 3-4 minutes on each side, until the pork reaches an internal temperature of 145°F.

Let skewers rest for 5 minutes before serving with peanut sauce.