Combine ingredients for marinade in a large container and add cubed pork loin. Cover and refrigerate 2-24 hours.
Pre-heat grill to medium high. Depending on skewer length, alternate equal amounts of each ingredient, leaving enough room in between for even cooking. Place skewers on heated grill to achieve grill marks, carefully turning to grill all sides. Cook until pork reaches 145-160°F, 10 to 15 minutes depending on size of pork cube.
Chef Note: If using wooden bamboo skewers, it is necessary to soak them for a minimum of 30 min or overnight to help them last longer and not burn while grilling.
Recipe courtesy of Chef Farley Kaiser, Wawa