Tangy Sweet and Sour Pork Shoulder Steak Bake


  • 2/3 cup Sue Bee® Honey
  • 4 lbs pork shoulder steaks
  • 2 tablespoons mustard powder
  • 2 lemons, juice of
  • 2 tablespoons worcestershire sauce
  • 1/4 cup worcestershire sauce
  • 1/2 cup cider vinegar
  • 1 3/4 cups ketchup
  • 1 teaspoon dried red pepper flakes
  • 1 large green bell pepper
  • 2 tablespoons fresh minced garlic
  • 2 medium onions
  • vegetable oil
  • fresh ground black pepper
  • seasoning salt
  • 2-3 teaspoons bottled horseradish sauce


  • Set oven to 350 degrees.
  • Grease a 13x9baking dish.
  • Season the steaks with seasoning salt or white salt and pepper.
  • Heat oil in a skillet over medium heat then brown the pork steaks on both sides.
  • Transfer the steaks to the prepared baking dish.
  • Top the steaks with green bell pepper slices.
  • 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.
  • 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.
  • Pour the sauce over the browned pork steaks in the baking dish.
  • Cover tightly with heavy foil.
  • Bake for 1 hour.
  • Uncover and season sauce with salt if desired and turn the steaks over with long tongs.
  • Place back in the over uncovered until tender about 20-30 minutes longer or until the pork is tender.
  • Skim off any fat from the top of the sauce.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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