The butt went well.
I made a mixture of coconut milk, fish sauce, aheap of red curry paste and ground galangal. I used a strainer to get the big bits out and used the liquid to inject. I used the thicker mixture to rub.
It sat over night and I smoked with cherry at 275ish.
I made a sauce with coconut milk, red curry paste, lemongrass stalks, galangal, fish sauce, keffir leaves, and Thai chillis.
I let it simmer and then strained. I pulled the pork and mixed the sauce in and put in a cast iron skillet on the Kamado for a bit. I put tortillas on to warm and served the meat with Cilantro and Thai Basil.
It was very flavorful and will be enjoyed as leftovers for a while.
Last edited by rfoote35; 09-03-2013 at 06:50 AM..