1 1/4 pounds lean, boneless pork, cut into 1 1/2 inch cubes
Salt and freshly ground black pepper
Combine the wine, soy, hot sauce, garlic, parsley, pecan oil, and lemon juice in a small bowl and whisk to blend.
Put the pork in a shallow plastic container and season with salt and pepper. Pour the marinade mix into the bowl and toss to pork to coat evenly. Cover the container and marinate for 2 hours in the refrigerator. Drain the pork and reserve the marinade. Thread the pork meat on six to eight skewers. Prepare a charcoal fire or light a gas grill.
Place the brochettes on the grill over a medium-hot heat, close the lid, and cook, turning every five to 10 minutes, and cook for about 20 minutes, or until the pork is cooked through.