This easy Asian-inspired barbeque pork entree is sure to be a hit at your next holiday shindig. A new Cheerwine classic from Chef Anthony DiBernardo at Swig & Swine in Charleston, S.C.


  • 4 cups Cheerwine
  • ½ cup soy sauce
  • ½ cup honey
  • cup ketchup
  • cup brown sugar
  • ¼ cup rice wine vinegar
  • 3 tablespoons hoisin sauce
  • 2 pounds pork butt cut into four 8 ounce steaks
  • Scallions
  • Sesame seeds


  1. In a saucepot, reduce 4 cups Cheerwine to ½ cup over medium heat.
  2. Combine all ingredients, except pork, in a mixing bowl and whisk together until incorporated.
  3. Place pork steaks into a resealable bag and cover with half of the sauce, then secure bag closed.
  4. Place bag in refrigerator for 4-8 hours, turning often.
  5. Prepare a grill with coals to one side.
  6. Cook pork steaks indirectly at 250°F until internal temperature reaches 180°F.
  7. Brush steaks a few times with remaining sauce and place over coals to finish, giving it a little char.
  8. Let pork steaks rest for 15 minutes.
  9. Slice and garnish with scallions and sesame seeds.

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