- 3 pounds center-cut pork steaks (about 4 to 6)
- 2 cups ketchup
- ½ cup bourbon whiskey
- ½ cup strong brewed coffee
- ½ cup honey
- 2 tablespoons Worcestershire sauce
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- Coarse salt and freshly ground black pepper
Place pork steaks in large freezer-weight reclosable plastic bag.
In medium bowl, stir together remaining ingredients. Pour ⅓ of the sauce over pork steaks; seal bag and turn to coat pork. Place bag on plate and marinate in refrigerator several hours or overnight.
In small saucepan, bring reserved sauce to a boil over medium-high heat. Reduce heat, cover, and simmer until slightly thickened, about 10 minutes. Cover and chill until ready to cook meat.
Remove pork from bag; discard marinade. Place pork steaks on oiled grid over medium heat; cover and grill turning and basting with cooked sauce during last 10 minutes of cooking time until tender, about 20 to 30 minutes.
Serving Size: Per Serving
Cholesterol: 105 mg
Fat: 10 g
Sodium: 870 mg
Carbohydrates: 30 g
Protein: 31 g
Saturated Fat: N/A