Is it possible to surpass the flavor of bacon when it comes to pork? What is the best tasting thing on earth? Many claim bacon is the ultimate indulgence. But I think I have found something better and I can’t get enough of it lately. My wife agrees. I have gone through 3 pork shoulders (butts) in the last month or so between my wife and I. You know when there is a flavor profile of a food you just can’t get enough of???? Well this is one of those things. I will post the recipe and directions as this is one SO EASY everyone must try. I think many will agree. Thai Pork BBQ Ok, for the purists, its marinated and “grilled” pork- not really BBQ, but you be the judge of what to call it. I call it delicious! There is something about the combination of the cilantro and the coconut milk that is SO heavenly. Do not substitute or omit anything! Measure and follow quantities of each ingredient. You can find everything you need to make this at your neighborhood Wally World. 1 bunch cilantro ½ Cup Soy Sauce 3 Heaping Tablespoons Garlic ½ Cup Brown Sugar ¼ Cup Fish sauce ½ Cup Lemon Juice 1 Cup Coconut Milk 1 Pork Butt (Shoulder) deboned and cubed (about 4 lbs) (I'm making a slightly smaller batch here) Directions: 1. Put all of the ingredients in a food processor except for the Coconut Milk (and the pork of course). Pure’ the mixture. This will be the marinade. 2. Reserve ¼ Cup of the marinade and refrigerate to save for later. 3. Pour the marinade into a container with the cubed up meat. I use a vacuum container that will speed up the process, but I prefer to let it sit in the refrigerator for a day. Give the container a toss to mix it up once in a while if you can remember. is a good time to break out that vacuum sealer accessory (and a little shot of Pendleton's.) 4. Prepare your grill. Skewer the meat to make kebabs, and discard the leftover marinade. 5. Add 1 Cup of coconut milk to the reserved marinade you set aside in step #2 . This will be the baste. 6. When the coals are ready, grill the kebabs. Baste immediately and throughout the grilling and turning the kebabs. Use up all the baste. The coconut baste char on the pork is pure ecstasy! Don’t be afraid of a few flare-ups. 7. Serve. Grilled corn off the cob and fresh garlic fried green beans Notes: When you chose your coconut milk, get the thickest you can find which should contain 20% fat or more. I like the Chaokoh brand or Thai Kitchen as an alternate. Both are on the shelf at my local Wal-Mart. Shake the can well before you open it, then stir it because it does separate. There will be solids on the bottom and coconut cream that will float to the top of the can. Absolutely do NOT skip the fish sauce! You may opt to slice the pork to make larger chunks or steaks instead of kebabs. I have grilled them on KBB with -and without -chunks of Kiawe, Cherry, and Maple, but for the sweet/savory flavor profile of these I didn’t feel they benefited from a lot of smoke flavor, as it was distracting. In fact the less was better to my taste. The best ones I did were on my indoor Jen-Air grill. A gas grill would also be a good choice. Now that I have your attention… I am planning on NOT leaving this well enough alone. They are fantastic As-Is, but I can’t help but think how great this would be made into SAUSAGE! This is my next endeavor. Stay tuned!