Slow smoked pork steaks are the hidden treasure of BBQ. So what are they exactly? Well, in short, it’s a slice of a bone in pork shoulder, that’s cooked low and slow and finished in bbq sauce. Yeah, you read that right. It’s like your own personal size pork butt. And the best part is that it’s super easy to make.

The ingredients needed are very simple and readily available. We start with the pork steaks. If your local grocery store doesn’t have these pre-cut, don’t worry. Grab a bone-in pork shoulder, take it to the meat counter and ask the butcher to cut it for you into 1.5″ thick steaks. He’ll run it through his band saw, making easy work of the bone and meat.

Bring those puppies home and it’s time to get to work. I start by applying a thin coat of yellow mustard. Don’t worry, you won’t be able to taste when finished. It’s there as a binder to help the rub stick to the meat. Take your favorite bbq rub and coat both sides of the pork steaks. Leave them out on the countertop at room temperature and go fire up the smoker.

I cooked these on the Big Green Egg but you can make them on any grill, or even in the oven. Set the temperature to 250 degrees, wait for the grill to warm up and then place your seasoned pork steaks on the grill. Be sure you’re using the indirect side. You don’t want the meat to burn. Once they’re on, leave them for 2-3 hours.

After 2-3 hours, they should have a nice deep color. They’re not done yet so put that fork away. Take them off the grill and place them in a foil pan. Add chicken stock, butter, honey, brown sugar and bbq sauce. Mix it all together, cover the pan tightly with foil and put it back on the grill. This part is very important. Cooking the pork steaks in the pan will get them super tender and delicious. Keep the temp the same, around 250-275 degrees and cook until the pork is fork tender, around 2-3 hours.

Check for tenderness by inserting a fork in your almost ready pork steak and rotating in in place. The meat should fall apart without any resistance. If it does, they’re done, if not, continue cooking.

When they are ready, pull them from the grill, remove from the pan and cover with all the juices that have collected at the bottom of that foil pan. And enjoy!

 

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A post shared by Maciek Z (@grillin_with_dad) on Jun 24, 2020 at 4:57pm PDT

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This recipe has been brought to you by The National Pork Board

Check out the Recipes page for other tasty recipes.