Recipe(tried): Skewered Pork Potpourri, Sphere Browning Barbecue Sauce for Pork (using instant coffee and catsup)

This recipe appeared in Feb. 1973 issue of Sphere Magazine and might be the one requested by someone wanting the catsup barbecue sauce from said magazine.

SKEWERED PORK POTPOURRI

BROWNING BARBECUE SAUCE:
1 teaspoon instant powdered coffee
1/2 cup boiling water
1/2 cup catsup
3 thin slices lemon
1 slice (1/2 inch thick) sweet onions
1/4 cup salad oil
2 tablespoons vinegar
1 tablespoon brown sugar
1 tablespoon prepared mustard
1/2 teaspoon salt
1/2 teaspoon lemon pepper
PORK SKEWERS:
1 1/2 pounds lean boneless pork shoulder or loin, cut into 1 1/2 inch cubes
2 green peppers, cut into squares
1/2 pound fresh medium mushrooms
1 can (16 ounces) whole white onions, drained
6 long (about 14 inches) skewers

Dissolve coffee in boiling water in small saucepan. Remove from heat.

Mix in remaining ingredients. Heat mixture to boiling, stirring constantly. Reduce heat; simmer uncovered 1 minute. Strain. Cool to room temperature.

Pour cooled Browning Barbecue Sauce on pork cubes in a medium bowl. Cover and refrigerate 2 to 24 hours, turning occasionally.

Set oven control at broil and/or 500 degrees.

Drain pork. Pour sauce into a small saucepan. Boil sauce 2-3 minutes before using.

Broil cubes 3 to 5 inches from heat 6 minutes. Turn; broil 6 minutes. Cool slightly.

Thread pork, peppers, mushrooms and onions on skewers; brush with remaining sauce.

Broil until brown, about 5 minutes.

You can use the sauce in any recipe for barbecued meat. I substitute the sauce for chops and ribs.

Makes 6 servings (4 ounces boneless meat each)