Sauerkraut Marinated Pork Kabobs

1/2 cup sauerkraut juice (reserve sauerkraut) 1/2 cup olive oil 1/4 cup red wine vinegar 1/4 cup soy sauce 2 teaspoons Worcestershire sauce 2 small onions, thinly sliced 2 whole cloves garlic, crushed 1 teaspoon coarsely ground black pepper 1 teaspoon dry mustard 1-1/2 pounds pork butt or pork shoulder, cubed

Combine sauerkraut juice, oil, vinegar, soy sauce, Worcestershire sauce, onions, garlic, pepper and mustard in a bowl; add pork cubes to marinade and turn to coat thoroughly. Cover and marinate 6 hours in refrigerator. Remove meat from marinade, thread on skewers and grill on high heat for one minute. Reduce heat to medium and cook 10 to 12 minutes, turning once. Heat reserved sauerkraut. Serve kabobs with sauerkraut and a variety of grilled vegetables. Yields 8 servings (2 ounces each)

Calories 170; protein 15g; carbohydrate 1g; fat 11g; cholesterol 50mg; sodium 170mg

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