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We cook these pork kabobs long and slow over a relatively moderate fire in an effort to approximate the true flavor of Jamaican jerk pork. Buy pork loin or butt with visible fat for this recipe so that it can withstand the long cooking time.
Put the pork in a glass or ceramic bowl and, using your fingers, rub the seasoning into the meat. Cover and refrigerate for at least 4 hours or overnight.
Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot.
Thread the pork onto 6 to 8 skewers and grill over the hottest part of the fire for about 10 minutes, turning often, until lightly browned. Move the skewers to the cooler part of the grill, cover, and cook for 25 to 30 minutes longer, turning several times, until the pork is very tender.