2 ½ lbs. Pork shoulder, trimmed of surface fat

6 Cloves garlic

¼ C. Cilantro

1/3 C. Brown Sugar

3 TB Fish Sauce

1 TB Soy Sauce

2 TB. Canola Oil

1. Place pork on a large plate or dish and freeze until meat is partially frozen, 1 hr. Meanwhile, in small Cuisinart, chop all ingredients.

2. Slice the pork into thin pieces and cut the pieces into strips about 1 in. wide. Place the pork and marinade in a large ziplock and massage until evenly coated. Refrigerate for 2 to 24 hours.

3. Heat grill on high for 15 minutes and while heating, thread strips onto skewers and place on a large cookie sheet to tale to grill. Place the skewers on the hot grill and cook until lightly charred about 3 minutes. Flip over and continue to cook another 3 minutes, then flip a couple times more for about 2 minutes until nice and charred.

Serve with quick pickled red onions and carrots, grilled naan, maybe feta or halloumi cheese.

** To make enough for leftovers, double the marinade and start with about 4 lbs. pork shoulder