First, cut the pork into 1-inch cubes and the scallions into 1-inch-long sticks. Preheat your grill to high and oil the wire rack, spreading the pork cubes out on it.
Grill the pork until the juices drip and then dip the pieces in the barbeque sauce before putting them back on the grill. Grill the pork until it is cooked through, repeating the dipping process twice. Then set aside, and keep warm.
Next, trim the scallions and then gently grill them until them become soft and slightly brown on the outside. Do not dip them in the barbeque sauce. Then, thread about four pieces of pork and three scallion pieces onto each of 8 bamboo skewers.
Lastly arrange the skewers on a platter and cut them lemon wedge into slices before squeezing some of the lemon juice over each kabob.