Combine all ingredients, except bread, in resealable plastic food storage bag; refrigerate 4 to 24 hours. Remove pork cubes from marinade; thread pork onto skewers. (If using bamboo skewers, soak in water for 1 hour to prevent burning.) Grill over hot coals, basting with reserved marinade, for 4 to 5 minutes; discard marinade. Turn kabobs and grill 4 minutes. Serve by pulling meat off of skewer onto Italian bread.
Click here for printable version
