Pork and Corn Kabobs With Maple Bourbon BBQ Sauce

These are wonderful kebobs. If you have any bourbon on hand, these are well worth making. Whiskey may be replaced instead of the bourbon. I sometimes add on cherry tomatoes onto the skewers too. Note: the sauce may be prepared a day ahead and refrigerated until ready to use. Prep time includes marinating time.

• Ready In: 2 hrs 10 mins
• Yields: 12 kebobs

Ingredients

• 2  lbs boneless pork loin
• 2  tablespoons  dry rub seasonings (homemade or store-bought)
• 1⁄2 teaspoon  powdered  meat tenderizer (I use Club House brand) (optional)
• 3  fresh  ears of corn
• 2  tablespoons maple syrup
• 1  cup barbecue sauce (your favorite brand)
• 2 -3  tablespoons Bourbon
• 1⁄2 teaspoon mustard powder
• 1⁄2 teaspoon cider vinegar
• 3  tablespoons butter or 3  tablespoons margarine, melted

Directions

1. Cut pork into 1-inch cubes.
2. In a bowl,sprinkle spice rub (mixed with the tenderizer) over the cubes, making sure all sides are covered well; cover, and refrigerate 2 hours or overnight.
3. When ready to make the kebobs,remove the husks from the corn, and wrap each ear of corn in a damp paper towel.
4. Microwave each ear individually at HIGH power for 2 minutes, or par-boil corn for 2 minutes in boiling water; cool, cut into 2-inch chunks.
5. In a small bowl, combine BBQ sauce, maple syrup, bourbon, dry mustard and vinegar; stir well to combine.
6. Remove the pork cubes from the fridge.
7. Alternate 4 cubes and three corn pieces on each of 12 skewers (corn, 2 pork cubes, corn, two pork cubes, corn).
8. Brush corn with melted butter.
9. Brush the pork well with the BBQ sauce.
10. Grill over medium-hot coals for about 10 minutes, turning occasionally, just until pork is cooked through.
11. Brush the pork with more sauce, and pass the remaining sauce at the table.