Mustard bourbon kebobs

Mustard bourbon kebobs

1 pound boneless pork, cut into 3/4-inch cubes
4 tablespoons Dijon-style mustard
4 tablespoons brown sugar
2 tablespoons bourbon
2 tablespoons soy sauce

In self-sealing plastic bag, combine all ingredients and mix well. Refrigerate overnight (6-24 hours). Remove pork from marinade and thread pork cubes onto skewers. (Note: if using wooden skewers, soak skewers in water for an hour before using to prevent burning.) Broil or grill kabobs about four inches from heat source, turning occasionally, for 8-10 minutes, until nicely browned.