Optional Garnishes: Lime Wedges, Crushed Red Pepper Flakes
Marinate the Pork: In a large Ziploc bag combine the marinade ingredients. Add the cubed pork to the bag, seal and place in the refrigerator for at least 3 hours, up to overnight, to marinate. Turning the bag over to evenly coat at least once during refrigeration.
If using wooden skewers as opposed to metal, soak skewers in water for at least 30 minutes, and set aside. (I used chop sticks, they work like a charm for skewering meat)
Prepare the Glaze: Warm tablespoon of olive oil in a small sauce pan over medium heat. Add the onions, habanero peppers, measured salt and pepper. Sauté for 3-5 minutes, or until onions and peppers are soft and starting to caramelize. Add the garlic and cook until fragrant, 45 seconds – 1 minute.
Add the remaining ingredients and reduce the heat to medium low. Continue to cook until sauce is reduced and thickened, about 12-15 minutes. Remove from heat.
Meanwhile, Cook the Skewers - For Oven Method: Preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil. Drain skewers from water. Thread 4-5 pork cubes onto each soaked skewer and transfer to baking sheet. Discard marinade.
Bake for 15-20 minutes, turning once, until cooked through and an insta-read thermometer reaches 140 degrees F. Remove baking sheet from oven.
Preheat Broiler on Oven to High and Adjust rack to Highest 1/3rd Position: Pour off any juice collected in the bottom of the pan. Generously brush the glaze onto the pork skewers, coating top side. Broil the pork skewers for 2-3 minutes, or until glaze slightly caramelizes. Remove from oven, flip skewers over and brush with glaze. Repeat broiling again 2-3 minutes.
For Grill Method: Heat grill to medium high and oil the grates. Place skewers on the grill and cook until browned and cook throughout, about 8-12 minutes, turning 4 times during cooking. During the last few minutes of grilling brush glaze onto all sides of the skewers.
To Finish: Remove skewers from oven or grill and garnish with a few squeezes of fresh lime juice and a pinch of crushed red pepper flakes (if you want things really spicy), if desired.
Serve immediately with any additional glaze served on the side for dipping.
*Total amount of apricot preserves is a scant 13 ounces. *If you want a very smooth glaze, use an immersion blender to puree the cooked glaze before applying it to the pork skewers.