Directions:
- In a small bowl, combine the first six ingredients. Remove half for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add the pork; seal bag and turn to coat. Cover and refrigerate for 3 hours or overnight.
- Drain and discard marinade. On six metal or soaked wooden skewers,
- Alternately thread pork and onions.
- Grill, uncovered, over medium heat for 5 minutes; turn. Baste with reserved marinade. Continue turning and basting for 10-15 minutes or until meat is tender. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 380.8 Kcal (1594 kJ) | ||
| Calories from fat | 151.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.85g | 26% | |
|---|---|---|---|
| Cholesterol | 80.12mg | 27% | |
| Sodium | 3426.86mg | 143% | |
| Potassium | 644.69mg | 14% | |
| Total Carbs | 23.96g | 8% | |
| Sugars | 15.67g | 63% | |
| Dietary Fiber | 2.31g | 9% | |
| Protein | 30.86g | 62% | |
| Vitamin C | 6.1mg | 10% | |
| Iron | 2.3mg | 13% | |
| Calcium | 35.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 144.07 Kcal (603 kJ) | ||
| Calories from fat | 57.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.38g | 26% | |
|---|---|---|---|
| Cholesterol | 30.31mg | 27% | |
| Sodium | 1296.52mg | 143% | |
| Potassium | 243.91mg | 14% | |
| Total Carbs | 9.06g | 8% | |
| Sugars | 5.93g | 63% | |
| Dietary Fiber | 0.87g | 9% | |
| Protein | 11.68g | 62% | |
| Vitamin C | 2.3mg | 10% | |
| Iron | 0.9mg | 13% | |
| Calcium | 13.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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