In a shallow bowl, or zippered gallon bag, combine all ingredients except pork and pitas. Cut pork into 1-inch cubes. Add to marinade and mix well. Cover and refrigerate 10 to 12 hours or overnight, stirring several times. Thread meat onto 6 skewers and grill over medium coals, turning once. Cook 4 minutes per side, or until fully cooked. Serve hot in pita bread.
Chopped onion, tomatoes, shredded lettuce, crushed pineapple and/or sesame seeds may be used as additional pita fillings.
Recipe provided courtesy of the National Honey Board www.honey.com.