This lowfat, low-calorie favorite gets its kick from mustard and chili powder.
Honey adds sweetness and gives the tender pork a delicate glaze.
In a large bowl, stir together honey, mustard, salt, and chili powder. Add meat and turn to coat. Cover and refrigerate, turning meat occasionally, for at least 4 hours or until next day. Evenly distribute 5 or 6 briquets on the coals, then set a foil drip pan on the grate between the coals. Place grill 4 to 6-inches above the coals.