See Also: Barbecue Pork Kabobs(recipes)
Barbecue pork(recipes)
Pulled Barbecue Pork(recipes)
Pork and Plum Kabobs(recipes)
Asian-Seasoned Barbecue Pork Sandwiches(recipes)
Rosemary-Lemon Pork Kabobs(recipes)
Thai-Style Pork Kabobs(recipes)
Glazed Pork and Pepper Kabobs(recipes)
Tex-Mex Pork Kabobs with Chili Sour Cream Sauce(recipes)
barbecue(2)(dictionary)

Barbecue Pork Kabobs (recipes)


Barbecue Pork Kabobs

Yield: Makes 4 servings



Ingredients:



1/2cup ketchup

1/4cup white vinegar

1/4cup vegetable oil

1tablespoon brown sugar

1teaspoon dry mustard

1clove garlic or 1/2 teaspoon garlic powder

1/2teaspoon salt

1/2teaspoon Worcestershire sauce

1/4teaspoon black pepper

1/4teaspoon hot pepper sauce (optional)

4boneless pork chops, cut into 1-1/2-inch cubes

2green bell peppers, cut into chunks

2onions, cut into chunks









Preparation:





1.Combine ketchup, vinegar, oil, brown sugar, dry mustard, garlic, salt, Worcestershire, black pepper and hot pepper sauce, if desired, in large resealable food storage bag; mix well. Reserve 1/4 cup marinade for basting. Add pork; seal bag. Marinate in refrigerator at least 1 hour. 2.Remove pork from marinade; discard used marinade. Alternately thread pork, bell peppers and onions onto skewers. Grill or broil skewers 15 to 20 minutes or until pork is barely pink in center, turning once and basting often with reserved 1/4 cup marinade. Do not baste during last 5 minutes of cooking. Discard any remaining marinade.







Serving Suggestion:

Serve over red beans and rice.Hint:

If using wooden skewers, soak them in water for 20 minutes before using to prevent scorching.