Ingredients

• 1 1/2 pounds pork shoulder, trimmed of excess fat
• 2 tablespoons soy sauce
• 1 tablespoon O&CO. Lavender Honey
• 2 tablespoons O&CO. basic olive oil
• 1 small bunch of fresh cilantro
• 6 tablespoons O&CO. Ketchup

Directions

1. Rinse and coarsely chop the cilantro.
2. Cut the pork shoulder into large pieces and thread onto 12 short skewers. Season with O&CO. Fleur de Sel and O&CO. Black Pepper from Madagascar.
3. Heat the olive oil in a large skillet and sear the skewered meat until brown on all sides.
4. Add the honey and the soy sauce; lower the heat and continue to cook for 20 minutes, basting constantly with the cooking juices to carmelize the meat. Remove from the pan and place on a plate.
5. While the meat is still hot, coat with the ketchup and a generous sprinkling of chopped cilantro.