Well I had read somewhere here about some one injecting grape jelly into there pork shoulder. I tried it and yes it was good, but! I thought there has to be something else that can be put into the grape jelly. I got up one morning and started to work in the kitchen. I put some crushed peppers in the jelly and then heatied it up. I then strained it to get the pepper crons out of it as my injector will not pass them. I then injected the pork with it and let it set in the fridge over night. I then heated up some more jelly and put in cajun seasoning into it and then injected it into the another pork roast. It also went into the fridge over night.  
Well to make a long story a bit shorter they both turned out great everyone said that the cajun was the better of the two but also stated that they were both good.

Interesting  
Pork and grape
I'll have to try a taste test on this
 

I think that grape jelly is an old trade secret of most peoples sauces. When I was in university anyone that had a special sauce or a special meatball dish always put grape jelly in it.  
 
Works good with tomato type pastes also. I had some cocktail weiners once that had a tomato garlic sauce with grape jelly. Not bad at all.  Debbie is right you don't taste the grape at all just the interesting sweetness it gives. I still prefer dark brown sugar for my sweetner.

I put equal amounts of Grape Jelly and Chili Sauce in my Crock Pot, then add my CockTail Smokies... Cook them that way and they are great...