Tangy Sweet and Sour Pork Shoulder Steak Bake
  1. 2/3 cup Sue BeeĀ® Honey
  2. 4 lbs pork shoulder steaks
  3. 2 tablespoons mustard powder
  4. 2 lemons, juice of
  5. 2 tablespoons worcestershire sauce
  6. 1/4 cup worcestershire sauce
  7. 1/2 cup cider vinegar
  8. 1 3/4 cups ketchup
  9. 1 teaspoon dried red pepper flakes
  10. 1 large green bell pepper
  11. 2 tablespoons fresh minced garlic
  12. 2 medium onions
  13. vegetable oil
  14. fresh ground black pepper
  15. seasoning salt
  16. 2-3 teaspoons bottled horseradish sauce
  1. Set oven to 350 degrees.
  2. Grease a 13x9baking dish.
  3. Season the steaks with seasoning salt or white salt and pepper.
  4. Heat oil in a skillet over medium heat then brown the pork steaks on both sides.
  5. Transfer the steaks to the prepared baking dish.
  6. Top the steaks with green bell pepper slices.
  7. In a medium saucepan add in about 4 tablespoons oil and saute the onions, garlic and dried pepper flakes for about 4 minutes or until soft.
  8. Add in the Sue Bee Honey, ketchup, cider vinegar, Worcestershire sauce, juice from 2 lemons, dry mustard powder and horseradish; mix to combine and simmer for 25-30 minutes, adjusting ingredients to taste and seasoning with black pepper.
  9. Pour the sauce over the browned pork steaks in the baking dish.
  10. Cover tightly with heavy foil.
  11. Bake for 1 hour.
  12. Uncover and season sauce with salt if desired and turn the steaks over with long tongs.
  13. Place back in the over uncovered until tender about 20-30 minutes longer or until the pork is tender.
  14. Skim off any fat from the top of the sauce.
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