Sheesh-kabobs; Pago, Pago Pork

This recipes walkthrough stays in the order the work happens.

For our recipe this week, I have a special treat. Okay, technically it isn’t a dessert recipe. But my brother Rand, the chef, recently did a little stint on his local news (technically he’s done this 3 or 4 times) and he shared one of our go-to family recipes. This literally is one of the best pork recipes EVER!   If you would like to watch the instruction video so expertly given by my big brother open this. (the video is in the top right hand corner of the screen, I wish I could embed the video, but I can’t see an option for that!) Pago Pago Pork Tidbits In the blender combine the following: 3 T fresh lime juice 1 small can chopped green chilies 1 package Lipton onion soup mix 1 t powdered ginger 2 T water Then add: 1 ½ pound boneless pork butt cut into 1 ½ inch cubes Marinate for at least one hour Thread pork onto 8 inch bamboo skewers(that have been soaking in water),  brush with a little oil and grill on a HOT grill for 5-6 minutes a side Serve with rice pilaf, or alone as an appetizer. And for those of you in Salt Lake City, Utah he teaches cooking classes, they are just starting to serve lunch on Tuesdays and they have catering available. look at their website www.thewoodsoninth.com