Michael Symon's Pork Steaks with Cherry Barbecue Sauce Symon’s Dinners Cooking Out

Name: Michael Symon's Pork Steaks with Cherry Barbecue Sauce Symon’s Dinners Cooking Out
Total time: 180 min
Ingredients: 1 tbsp Black pepper, ground; 1 tbsp Salt; 1 tbsp Sugar; 2 tsp Smoked paprika; 2 tsp Garlic powder; 2 tsp Onion powder; 1–5 tsp Chili pepper, flakes; Pork shoulder; Olive oil, for drizzling; 1 Jalapeño chili, sliced; 1 Onion, diced; 1 tsp Coriander seed, ground; 1 tsp Cumin, ground; 2 cups + 1 Cherry, pitted; ¼ cups Molasses; 1 tbsp Worcestershire sauce; 1 tbsp Balsamic vinegar; Lemon

By Food Network · 180 min

Ingredients

Black pepper · ground1 tbsp
Salt1 tbsp
Sugar1 tbsp
Smoked paprika2 tsp
Garlic powder2 tsp
Onion powder2 tsp
Chili pepper · flakes1–5 tsp
Pork shoulder
Olive oil · for drizzling
Jalapeño chili · sliced1
Onion · diced1
Coriander seed · ground1 tsp
Cumin · ground1 tsp
Cherry · pitted2 cups + 1
Molasses¼ cups
Worcestershire sauce1 tbsp
Balsamic vinegar1 tbsp
Lemon

Instructions

Whisk together the black pepper, salt, sugar, smoked paprika, garlic powder, onion powder and chile flakes. Rub all over both sides of the four pork steaks and refrigerate for 3 hours or up to overnight.
Set up the grill for direct and indirect heat: charcoal banked on one side only, or one side of a gas grill heated.
On the direct-heat side, warm a saucepan with a drizzle of olive oil. Add the jalapeño and onion, season with the coriander, cumin and salt, and sweat for 2 to 3 minutes until softened.
Add the cherries, cherry soda, molasses and Worcestershire sauce. Bring to a simmer and cook about 10 minutes until the cherries are soft.
Blend until smooth, then add the balsamic vinegar and lemon juice and blend again.
Return the sauce to the saucepan, move it to the indirect-heat side and cook about 20 minutes, until thickened and reduced. Set aside.
Place the pork steaks on the indirect-heat side, close the lid and keep the grill between 250 and 275 °F.
After 2 hours, baste the steaks with the cherry sauce. Keep cooking 3 to 4 hours total, until tender and the internal temperature reaches 195 °F.
Rest the pork for 10 minutes before serving.

Summarized from Food Network's video. Watch it for the details.

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