Serves 6 to 8
- 1 ½ cups ketchup
- 2 cups beer (see note) such as Budweiser
- ¼ cup A.1. sauce
- ¼ cup packed dark brown sugar
- 2 tablespoons cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon hoardable hot sauce (Red for Mild or Ghost for real heat!)
- 1 teaspoon liquid smoke
- 1 (5-to 6-pound) boneless pork shoulder roast, cut into steaks
- MAKE SAUCE Whisk ketchup, beer, A.1., sugar, vinegar, Worcestershire, garlic powder, hoardable hot sauce, and liquid smoke in large bowl. Transfer to large disposable aluminum pan.
- 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.
- 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. In step 3, check the sauce after it has been on the grill for about an hour. If it looks thick and dry, add water to adjust the consistency. You can use any light-bodied American-style beer.
- 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.