Southern Pork Kabobs

• 2 12-3 lbs boneless pork, cut into 1 1/2 inch cubes
• 12 cup soy sauce
• 14 cup brown sugar, firmly packed
• 2 tablespoons sherry wine
• 12 teaspoon garlic powder
• 12 teaspoon ground cinnamon
• 1 (12 ounce) jar red currant jelly
• 1 tablespoon prepared mustard
• 2 small tomatoes, quartered (or use grape or cherry tomatoes)
• 2 small onions, peeled and quartered
• 1 medium green pepper, cut into 1 inch pieces
• 12 lb mushroom

1. Place pork cubes in a large shallow container.
2. Combine the soy sauce, brown sugar, sherry, garlic powder, and cinnamon, stirring well.
3. Pour over the pork.
4. Cover and marinate in the refrigerator at least 4 hours, stirring pork occasionally.
5. Combine the red currant jelly and mustard in a small saucepan; bring to a boil, stirring until the jelly dissolves and the mixture is blended.
6. Remove the jelly mixture from the heat, and set aside.
7. Remove pork cubes from the marinade.
8. Thread the pork on skewers.
9. Alternate vegetables on separate skewers.
10. Grill pork kabobs over medium coals for 20 minutes, turning frequently.
11. After 20 minutes, place vegetable kabobs on the grill, and grill both pork and vegetables for an additional 10 to 15 minutes or until they have reached your desired degree of doneness.
12. Turn and baste the kabobs frequently with the jelly mixture.

pork, soy sauce, brown sugar, sherry wine, garlic, ground cinnamon, currant jelly, mustard, tomatoes, onions, green pepper, mushroom

Taken from www.food.com/recipe/southern-pork-kabobs-446478 (may not work)