When I was doing my Pigskin Challenge a couple years ago and came to St Louis, one of the foods the city is known for is their barbecued pork steak. It's nothing more than a pork steak (from the Boston butt cut) braised in beer and barbecue sauce, but it produces a very flavorful, tender piece of meat. It's become part of my rotation and this is how I make it.
Season both sides with salt, pepper, onion powder, garlic powder and a little cumin. Then sear both sides on a very hot grill. Just enough to get some color.
Place the pork steak in a pan with some beer and some barbecue sauce. If you want to mix the liquids you can, but they will mix themselves as it cooks. Cover with foil and cook indirect for about an hour.
I remove the foil after an hour to let the sauce thicken. It's done at this point. And since the grill is going, you might as well cook the rest of dinner on it, too.
Season both sides with salt, pepper, onion powder, garlic powder and a little cumin. Then sear both sides on a very hot grill. Just enough to get some color.
Place the pork steak in a pan with some beer and some barbecue sauce. If you want to mix the liquids you can, but they will mix themselves as it cooks. Cover with foil and cook indirect for about an hour.
I remove the foil after an hour to let the sauce thicken. It's done at this point. And since the grill is going, you might as well cook the rest of dinner on it, too.