St. Louis BBQ Pork Steaks

By jeaninemg

Ingredients

• 1 1/2 cups ketchup
• 2 cups beer (see note)
• 1/4 cup A.1. sauce
• 1/4 cup packed dark brown sugar
• 2 tablespoons cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon hot sauce
• 1 teaspoon liquid smoke
• 1 (5- to 6-pound) boneless pork shoulder roast, cut into steaks according to Butchering Boneless Pork Butt step-by-step
• Pepper

Details

Servings 6
Adapted from cookscountry.com

Preparation

Step 1

1. MAKE SAUCE Whisk ketchup, beer, A.1., sugar, vinegar, Worcestershire, garlic powder, hot sauce, and liquid smoke in large bowl. Transfer to large disposable aluminum pan.


2. HEAT GRILL Heat all burners on high, covered, for 15 minutes. (For charcoal grill, light about 100 coals. When covered with fine gray ash, spread evenly over bottom of grill. Set cooking grate in place and heat covered, with lid vent open halfway, for 5 minutes.) Scrape and oil cooking grate.


3. SEAR AND SIMMER Season pork steaks with pepper and grill until well-browned, 5 to 7 minutes per side. Transfer steaks to pan with sauce, cover with foil, and place pan on grill. Turn all burners to low and cook, covered, until steaks are tender and sauce is slightly thickened, about 90 minutes.


4. FINAL SEAR Using potholders, remove pan from grill and turn all burners to high. (For charcoal grill, light about 50 coals. When covered with fine gray ash, remove grill grate and scatter evenly over spent coals.) Remove steaks from pan and grill until lightly charred around edges, 2 to 4 minutes per side. Skim fat from sauce and serve with steaks.

Butchering Boneless Pork Butt

1. Slice the pork crosswise in half and remove any large pieces of fat.
2. Rotate and stand each half of the pork butt on its cut end.
3. Cut each half into three or four 1-inch-thick steaks.