3 lbs Canadian pork cubes*
1 tbsp salt
1 tbsp coarse black pepper
6 bamboo or metal skewers
¼ lb butter
1 cup lager
¼ cup Dijon mustard
1 tbsp Worcestershire sauce
2 tsp garlic salt
*As an alternative -- buy pork tenderloins or a loin roast and cut them into 1-inch cubes.
1. Season pork cubes with salt and pepper. Thread onto skewers.
2. Mix butter, lager, mustard, Worcestershire sauce and garlic salt in a saucepan and heat gently; whisk occasionally until sauce is slightly thickened and reduced to about 1 ½ cups.
3. Preheat barbecue to medium. Oil grill bars lightly with vegetable oil. Grill kebabs for about 15 minutes (or until pork is just cooked), turning often to cook evenly and prevent burning.
4. Serve with beer and mustard sauce for dipping.
Tip: You can tart things up by adding onions, mushrooms, cherry tomatoes and peppers in between the pork cubes on each skewer.