INGREDIENTS:

Chili Oil 2 tbsp
Onion 1 cup chopped
Serrano seeds or no seeds
Coffee brewed 2 cups
Crystalized ginger 1/4 cup
Cocoa 2 tbsp
Vietnamese cinnamon 1 tbsp
Salt 1/2 tspn
Garlic powder 2 tbsp
Butter 3 tbsp

INSTRUCTIONS:

In a large skillet over med high heat, add oil, onions, garlic powder and pepper. Saute
for 3-5 min. Next add sorghum, rum, coffee, cocoa. Stir and simmer for 5 min. Transfer
to blender or foos processor and add butter and salt while blending smooth. Baste over
kebabs or over browned hunks of pork. Then cover and heat to internal temperature of
155º.